Cabbage Bowl with Citrus, Avocado, Almonds & Coconut
Active Time: 15 minutes | Total Time: 15 minutes | Serves Serves 2 | Vegan | Gluten Free
- 1/4 cup sliced almonds
- 1/2 small head green cabbage
- 1 grapefruit
- 1 orange
- 1 avocado
- 1/4 cup coconut flakes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Put the almonds in a small skillet and place on the stove. Turn the heat on to medium and cook, tossing or stirring often, until golden brown, 3 to 5 minutes.
Cut the cabbage half in half again, then cut out the core. As thinly as you can, slice the cabbage into fine shreds. Divide among bowls.
Now it’s time to section the citrus. Starting with the grapefruit, cut off both ends. Now set it on its flat end. Working your away the grapefruit, use your knife to cut away portions of the peel and white pith, exposing the bright flesh. To cut out the sections of the grapefruit, hold the grapefruit over a bowl and cut along a membrane toward the center. Do the same along the adjacent membrane. The section will release and fall into the bowl. Repeat with the other sections. Squeeze out the juice from the membranes. Repeat the process with the orange over the same bowl.
Cut the avocado in half and remove the pit. Scoop the avocado out of its skin. Slice each half crosswise.
Arrange the citrus sections and avocado slices over the cabbage bowls, however you like. Scatter the coconut and toasted almonds over each salad.
To the citrus juice (you’ll have about 3 or 4 tablespoons) add the oil, honey, salt, and pepper (about 12 turns on pepper mill). Whisk together and drizzle over the salads.
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