Savoy Cabbage, Blood Orange, and Avocado Salad
by Aube Giroux on Jan 26, 2016
- Servings
- 8-10 servings
- Course
- Salad
Tags
Ingredients
- ½ head medium-large savoy cabbage (about 4 cups sliced)
- ¼ head small red cabbage (about 1 cup sliced)
- 1 firm but ripe avocado, cubed
- 1 blood orange, peeled and finely chopped
- ½ cup cilantro leaves
- ¼ cup of dry currants (or raisins)
For the Dressing:
- ¼ cup olive oil
- 2 tsp dijon mustard
- 1 Tbsp lemon juice
- 1 Tbsp honey
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp pepper
For the Optional Add-Ons:
- Grated carrots, crumbled goat cheese, toasted nuts or sunflower seeds
Instructions
-
Slice the cabbages as finely as you can. Add all the ingredients and toss together, gently so as not to squash the avocado pieces.
-
Place all the dressing ingredients in a small lidded jar and shake vigorously. Pour over salad and toss.
-
Taste and adjust salt and pepper, as needed. Sometimes, I like to splash a dash of apple cider vinegar at this stage if the salad needs a bit more oomph. Serve.