Prep time – 15mins
Cooking time – 0mins
Serves – 4
|Red cabbage leaves - 4||4||2||0||6|
|Mixed salad greens - 8 cups||8 cups||4||0||4|
|Avocado - 1 medium||150g||3||22||3|
|Lemon juice - 1 small lemon||1 lemon||0||0||1|
|Olive oil, extra virgin - 1 TBS||20ml||0||19||0|
|Pepita seeds (optional) - 1 TBS||14g||4||7||1|
|Salt and pepper - to taste||to taste||0||0||0|
|Total per serve||3||12||3|
SERVES – 4
per Serve – main ingredients: 130 cal / 550 kJ
This is super easy once you have the ingredients ready to go. You can use a white cabbage instead and use colourful fillings, like cherry tomatoes, yellow capsicum and salad greens.
- Carefully separate four cabbage leaves whole and tidy the edges.
- Arrange the salad greens inside the cabbage leaves.
- Slice the avocado into wedges and divide across the cabbage leaves.
- Add a squeeze of lemon, a drizzle of olive oil and season with salt and pepper. Sprinkle with pepitas or crushed walnuts if desired.
Add chicken, tofu or boiled eggs for a low carb snack or meal (depending on the size). Or add some legumes (eg: chickpeas, kidney beans or lentils) and some sweet potato for a plant based hunger stopper!