Easy Cabbage, Avocado & Almond Side Salad

This low carb cabbage, avocado and toasted almond dish is such an easy side for a speedy weeknight dinner. It's a healthy low-carb side for those who just started following a keto diet.

Just one serving will provide an extra boost of electrolytes that will help keep keto flu away, and heart-healthy monounsaturated fats from avocado and olive oil to help reduce inflammation.

Feel free to pair with your favourite side of protein, like Martina’s Crispy Chicken Thighs or Salmon Patties.

Blanching and then immediately dropping the cabbage into a bowl of iced water keeps it crisp and fresh. No one likes soggy, over boiled cabbage right?

The dressing is packed full of flavour, zesty and the perfect accompaniment to buttery toasted almonds. I hope you enjoy.

Step-by-step

1. Preheat the oven to 180 °C/ 355 °F (fan assisted). Place the almonds on a baking tray and toast in the oven for 6 – 8 minutes until golden. Remove from the oven and allow to cool.

   

2. Bring a pan of salted water to the boil (¹/₄ tsp of salt). Remove the outer tough and bruised leaves from the cabbage. Chop the cabbage leaves into slices about 1 cm (¹/₂ inch) thick.

   

3. Add to the boiling water and cook for 30 seconds – 1 minute.

4. Drain in a colander and immediately blanch in a bowl of iced cold water. This perks up the cabbage and rinses off the salt. Pat dry with paper towels or using a salad spinner.

   

5. Prepare the dressing by mixing the olive oil, lemon juice, Dijon mustard, coconut aminos, salt and pepper together in a small bowl.

   

6. Dice the avocado into chunks. Add the cabbage to a mixing bowl and toss with the dressing, almonds and avocado.

7. Option to add pecorino cheese and sprinkle with black pepper to serve. Best served fresh but can be stored in the fridge for up to 1 day.

   

Recipe

Easy Cabbage, Avocado & Almond Side Salad

★★★★★4.5 (23 ratings)

This easy keto friendly side dish goes well with roast chicken, salmon or pork belly.

Hands on

20m

Overall

20m

Servings

3

5.9 g

Net carbs

7.9 g

Protein

36.1 g

Fat

389

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 3 servings

• 3 cups shredded savoy cabbage (210 g/ 7.4 oz)
• 1 medium avocado (200 g/ 7.1 oz)
• ¹/₄ tsp sea salt
• ¹/₄ tsp cracked black pepper
• ¹/₂ cup blanched almonds (73 g/ 2.6 oz)
• Dressing
• 3 tbsp extra virgin olive oil (45 ml)
• 1 tbsp fresh lemon juice (15 ml)
• ¹/₂ tsp Dijon mustard (you can make your own)
• 1 tsp coconut aminos
• pinch of salt and pepper
• Optional: 1 drop of stevia if you like it sweet
• Optional: ¹/₄ cup pecorino cheese

Instructions

1. Preheat the oven to 180 °C/ 355 °F (fan assisted). Place the almonds on a baking tray and toast in the oven for 6 – 8 minutes until golden. Remove from the oven and allow to cool.

2. Bring a pan of salted water to the boil (¹/₄ tsp of salt). Remove the outer tough and bruised leaves from the cabbage. Chop the cabbage leaves into slices about 1 cm (¹/₂ inch) thick.

3. Add to the boiling water and cook for 30 seconds – 1 minute.

4. Drain in a colander and immediately blanch in a bowl of iced cold water. This perks up the cabbage and rinses off the salt. Pat dry with paper towels or using a salad spinner.

5. Prepare the dressing by mixing the olive oil, lemon juice, Dijon mustard, coconut aminos, salt and pepper together in a small bowl.

6. Dice the avocado into chunks. Add the cabbage to a mixing bowl and toss with the dressing, almonds and avocado.

7. Option to add pecorino cheese and sprinkle with black pepper to serve. Best served fresh but can be stored in the fridge for up to 1 day.

Nutrition per serving

Carbs 6%Protein 8%Fat 86% of calories

Net carbs

5.9 g

Total carbs

15 g

Fiber

9.1 g

Sugars

3.2 g

Protein

7.9 g

Fat

36.1 g

Saturated fat

4.3 g

Calories

389 kcal

Sodium

234 mg · 10.2% RDA

Magnesium

104 mg · 26.1% RDA

Potassium

650 mg · 32.5% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Cabbage, Savoy, raw	2.1 g	1.4 g	0.1 g	19
Avocado, fresh	1.2 g	1.3 g	9.8 g	107
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Almonds, nuts (blanched)	2.1 g	5.2 g	12.7 g	143
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Lemon juice, fresh	0.3 g	0 g	0 g	1
Coconut aminos (substitute to soy sauce)	0.1 g	0 g	0 g	1
Total	5.9 g	7.9 g	36.1 g	389

• Gluten free
• Dairy free
• Egg free
• Pork free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian
• Vegan