Fennel, Red Cabbage, and Avocado Salad
It is always useful to have a quick salad that can be made in advance especially during Pesach when it seems that you are constantly cooking for the next meal. This is a colorful combination of vegetables which is completed with a delicious agave (vegan substitute for honey) dressing.
Ingredients
Yield:
Directions
Step 1
Pre-heat the oven to 400F. Place the pecan nuts on an oven tray and roast for about 10 minutes or until golden.
Step 2
Combine the sliced cabbage, fennel, beetroot and cranberries together. Mix in the avocado.
Step 3
Combine all the dressing ingredients and pour over the salad. (Dressing can be made in advance.)
Step 4
Place the salad in a large serving bowl and sprinkle pecans on top.
Ingredients
Yield:
Directions
Step 1
Pre-heat the oven to 400F. Place the pecan nuts on an oven tray and roast for about 10 minutes or until golden.
Step 2
Combine the sliced cabbage, fennel, beetroot and cranberries together. Mix in the avocado.
Step 3
Combine all the dressing ingredients and pour over the salad. (Dressing can be made in advance.)
Step 4
Place the salad in a large serving bowl and sprinkle pecans on top.
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