Healthy with Jodi

Cabbage Avocado Broccoli Salad

    Gluten Free, Vegan

    Happily Serves 4-6


    1-2 Avocado

    1/2 Red Cabbage

    2 Cups Broccoli 

    1/4 Red Onion

    1/4 Sweet Yellow Onion

    1/4 Pumpkin Seeds

    1/4 Avocado Oil

    1/8 Cup Lemon Juice 

    1 TBSP Apple Cider Vinegar (or Sub coconut vinegar or red wine vinegar)

    1 TBSP Monk Fruit (can sub coconut sugar)

    1/4 tsp Sea Salt

    Optional: Fresh ground pepper

    Chop/dice Cabbage.  Cook for 8 mins, cool.

    Cook broccoli 7 mins, cool.

    Chop/dice onions, cook for 7 minutes.

    You can cook all these together or separately.  

    Whisk together the sea salt, monk fruit, avocado oil, vinegar, and lemon juice.

    Toss all the ingredients together.  Slice/dice in avocado and mix well.  

    Serve as a cold salad.