This colorful veggie salad is perfect to prep before a Summer gathering, as you can make it a couple of days in advance, just leave out the avocado until you are ready to serve. If you cannot find fresh blueberries, try another low-carb fruit, such as raspberry, blackberry or strawberry.
Prep Time: 10 minutes
Cooking Time: 0 minutes
2 tablespoons olive oil
Juice from ½ fresh lime
1 teaspoon raw apple cider vinegar
1 teaspoon sea salt
½ teaspoon black pepper
1 whole scallion, minced
¼ cup fresh parsley, minced
4 cups of cabbage (red or green), chopped
1 cup fresh blueberries
¼ medium red bell pepper, seeded & diced
1 medium avocado, peeled & diced
Add olive oil, lime juice, apple cider vinegar, sea salt, black pepper, scallion and parsley to a large mixing bowl and toss well.
Add chopped cabbage, blueberries and red bell pepper and toss with the olive oil mixture.
Gently fold in diced avocado.
Serve between 4, storing any leftovers in a glass container in the fridge for up to 5 days.
Net Carbs: 3