
Recipe for pointed cabbage salad with quinoa, chicken, peas, and avocado
I am very fond of meal salads – they’re easy, quick, healthy, and there are so many possibilities. And it’s nice to have dishes that aren’t too heavy in the summer heat. Here is a super delicious pointed cabbage salad with quinoa, chicken, avocado, and peas – all tossed in a simple but flavorful dressing and topped with crunchy seeds and nuts… For the salad, I’ve made a quick avocado cream.
This salad tastes delightful! And it’s ready in just about fifteen minutes…
Quinoa can be bought pre-cooked and ready to use, making it very quick to prepare the salad. Alternatively, you can cook the quinoa yourself (about 150g), just keep in mind to include the cooking time in your preparation.

Pointed Cabbage Salad with Quinoa, Chicken, Peas, and Avocado
Ingredients
- 180 gram Quinoa boiled
- 1/2 pcs. Pointed Cabbage
- 2 pcs. Avocado diced
- 100 gram Peas freshly shelled
- 55 gram Sunflower Seeds
- 300 gram chicken fillet diced
- Butter for frying
- Salt and Pepper
Dressing
- 54 gram Olive Oil
- 30 gram White Wine Vinegar
- 21 gram Honey liquid
- 7 gram Dijon Mustard
- Salt and Pepper
Avocado Cream
- 2 pcs. Avocado ripe
- 30 gram Sour Cream
- 15 gram Lemon Juice
- Salt and Pepper
Instructions
- Mix the dressing and season it to taste.
- Finely slice the pointed cabbage and toss with the dressing.
- Mix the quinoa, avocado, peas, and sunflower seeds in the bowl and let it sit while you fry and season the chicken.
- Toss the fried chicken into the salad, plate it on dishes or in a bowl, and top with sesame seeds.
- Blend or mash all ingredients for the avocado cream together and serve with the salad