Active Time: 10 minutes | Total Time: 10 minutes | Serves 4 | Vegan | Gluten Free
- 1 mango, diced
- ½ avocado, diced
- 4 chives, snipped
- 2 teaspoons grated fresh ginger
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- ⅛ teaspoon kosher salt
- 16 small torn cabbage leaves
In a medium bowl, combine the mango, avocado, tomatoes, chives, ginger, lime juice, oil, and salt. Gently stir together.
Fill each cabbage leaf with the salad.
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