Today's green treat; a delightful and simple basic salad with pointed cabbage, broccoli, snap peas, and avocado – slightly twisted with lightly tangy cranberries and crunchy pumpkin seeds. Everything is tossed in a quick sweet and sour vinaigrette.
Recipe for pointed cabbage salad with broccoli, snap peas, and avocado
Today’s green touch; a wonderful and simple basic salad with pointed cabbage, broccoli, sugar snap peas, and avocado – just spiced up a bit with slightly tart cranberries and crunchy pumpkin seeds. It’s all tossed in a quick sweet and sour vinaigrette.
A salad that is ready in under 10 minutes and can be used for almost anything..
The amounts can be varied, allowing you to add more or less pointed cabbage and broccoli. You can also add small tomato wedges or other greens, include a bit of feta cheese, and perhaps replace pumpkin seeds with pine nuts or sunflower seeds. A good and easy salad with many possibilities.
Servings: people
Pointed Cabbage Salad with Broccoli, Snap Peas, and Avocado
Today's green treat; a delightful and simple basic salad with pointed cabbage, broccoli, snap peas, and avocado – slightly twisted with lightly tangy cranberries and crunchy pumpkin seeds. Everything is tossed in a quick sweet and sour vinaigrette.
Ingredients
- 1 pcs. Pointed Cabbage small
- 1/2 pcs. Broccoli
- 2 pcs. Avocado ripe
- 100 gram Sugar Snap Peas
- 41 gram Cranberry dried
- 1 handful Pumpkin Seeds
Dressing
- 40.5 gram Olive Oil
- 15 gram Lemon Juice
- 5 gram Dijon Mustard
- 4.2 gram Sugar or honey
- Salt and Pepper freshly ground
Instructions
- Mix the dressing.
- Thinly slice the cabbage and toss it with the dressing, letting it sit while you prepare the rest.
- Divide the broccoli into small florets, pour boiling water over them, and let them sit for about a minute.
- Cut the avocado into cubes and the snap peas into smaller pieces.
- Drain the water from the broccoli, rinse with cold water, and toss it into the bowl with the cabbage. Also, toss in the snap peas and avocado.
- Arrange in a bowl and top with cranberries and seeds. Serve.