Red Cabbage and Avocado Salad Recipe
This Red Cabbage and Avocado Salad is SO EASY! Crunchy cabbage and creamy avocado tossed in a zesty citrus dressing for a fresh, vibrant salad.
Equipment
- Large Mixing Bowl
- Knife
- Cutting Board
- Whisk
- Fork
- Salad Tongs
Ingredients
- 1 medium head of purple cabbage
- 1 avocado diced
- 3 tablespoons chopped dill fresh or frozen
- 3-4 tablespoons fresh parsley chopped
- 3 tablespoons extra virgin olive oil or flax seed oil
- 1/2 cup orange juice fresh squeezed or store-bought
- 2 tablespoons lemon juice juice of 1 medium lemon
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon freshly ground pepper or to taste
Instructions
- Begin by removing the outer leaves of the red cabbage. Cut the cabbage into quarters and remove the core. Thinly slice the cabbage into shreds and place it into a large mixing bowl.
- Chop the fresh dill and parsley. Add them to the bowl with the shredded cabbage, mixing them gently to combine.
- Carefully cut the avocado in half, remove the pit, and scoop the flesh into the bowl. Dice it into bite-sized pieces, being careful not to mash it.
- In a separate bowl, whisk together the extra virgin olive oil or flax seed oil, orange juice, lemon juice, salt, and pepper. Taste and adjust the seasoning as necessary.
- Pour the dressing over the cabbage, herbs, and avocado. Gently toss everything together until the cabbage and avocado are well-coated in the dressing.
- Transfer the salad to a serving platter or individual bowls. Enjoy immediately, or let it sit for a few minutes to allow the flavors to meld together.
Notes
- To keep avocado from browning, add it just before serving.
- For a lighter version, reduce the oil or omit the avocado.
- Substitute some orange juice with apple cider vinegar for a tangy twist.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Add extras like carrots, bell peppers, nuts, or seeds for more crunch and flavor.