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–+ servings
Servings: 4 servings

Pointed Cabbage Salad with Quinoa, Chicken, Peas, and Avocado

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... For the salad, I've made a quick avocado cream.
Author: Henriette Kristiansen
Course: Lunch, Salad
Cuisine: Danish
Keyword: Avocado, Cabbage, Chicken, Lunch, Peas, Pointed Cabbage, Salad, Sides, Summer
Cook Time: 15 minutes
Metric - US Customary

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