Avocado Purple Slaw Salad with Honey Lemon Dressing
Updated Jun 26, 2018, Published May 07, 2013
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- 2 cups red cabbage, finely chopped
- 1 cup mixed greens, such as spinach and arugula
- 1 ripe avocado, peeled, pitted and thinly sliced
- 1 carrot, peeled and julienned
- ¼ cup fresh parsley leaves
- 4 chives, finely chopped
- 2 tablespoons sunflower seeds
- 2 tablespoons pistachios, shelled
Directions
In a small bowl, whisk olive oil, Dijon, lemon juice, balsamic vinegar, honey, sea salt, and pepper. In another bowl, combine cabbage, mixed greens, avocado, carrot, parsley, chives, sunflower seeds, and pistachios. Drizzle salad with dressing. Gently toss to coat.
Servings
Serves 4
