Keto Cabbage, Almond And Avocado Side Salad

Ingredients

• 3 cups of shredded savoy cabbage ( 7.4 oz)
• 1 avocado (7.1 oz)
• 1/4 teaspoon of sea salt
• 1/4 teaspoon of cracked black pepper
• 1/2 cup of blanched almonds ( 2.6 oz)
• For Dressing
• 3 tablespoons of extra virgin olive oil (45 ml)
• 1 tablespoons of fresh lemon juice (15 ml)
• 1/2 teaspoon of Dijon mustard
• 1 teaspoon of coconut aminos
• A pinch of pepper and salt

Instructions

1. First, preheat the oven to about 355 degrees F. Then transfer the almonds to a baking tray and toast in the oven until golden, about eight minutes. Remove the almonds and set aside to cool.
2. Boil a pan of salted water ( containing a quarter teaspoon of salt). Remove the outer leaves of the cabbage and cut the inner leaves into half inch thick sizes. Add this into the boiling water and boil for about one minute.
3. Drain the cabbage and blanch in a bowl of cold water. Then try the cucumber using paper towels.
4. Next, make the dressing by combining lemon jucie, olive oil, coconut aminos, Dijon mustard, pepper, and salt in a bowl.
5. Chop the avocado into chunks. Transfer the cabbage into a bowl and add in the almonds, dressing, and avocado. Toss to combine.
6. Top with some black pepper and serve. Store in the fridge for a day.