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.

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