When I was little my Nana used to make a red cabbage salad with raisins that she forced us to eat at almost every lunch, so for years I’ve had a bit of a bad taste in my mouth when it comes to red cabbage. I’m happy to say that those bad memories have been replaced by really good ones thanks to The Kitchen Thief’s Grilled Avocado and Red Cabbage Salad.

Last weekend myself, Dani, Nicole from The Kitchen Thief and special guest Chanel decided to get together, cook some seriously delicious and heathy food and then eat it. I’ll be teaming up with the Kitchen Thief more often for this type of thing so if you have any suggestions for recipes or you’d like to come help us eat all the delicious food me make just shout.

Grilled Avo and Red Cabbage Salad (1 of 8)Grilled Avo and Red Cabbage Salad (2 of 8)

We quickly discovered that to grill Avo’s properly you need a grilling pan, we just used a frying pan, it did the trick but the Avo’s stuck and it was a little tricky. Also, agave nectar can be hard to come by so feel free to substitute it with Maple Syrup.

All in all this is a seriously delicious and filling recipe, it doesn’t look like much but we were stuffed afterwards!

Grilled Avo and Red Cabbage Salad (7 of 8)

Ingredients

  • 1 Red Cabbage
  • 100g Walnuts
  • 150g Green Grapes
  • 25ml Orange Juice
  • 50ml Olive oil
  • 25ml Walnut Oil
  • 25ml Raspberry Vinegar
  • 1tsp Agave Syrup
  • 25ml Balsamic Vinegar
  • 1tbsp Vegetable Oil
  • 2 Avocados
  • 1 Lemon

Directions

  • Halve grapes and chop walnuts roughly. Halve red cabbage and thinly slice.
  • Fill half of a large saucepan with water, add salt, and bring to a boil. Place red cabbage into boiling water and blanch for approx. 3 – 5 min. Drain and rinse with cold water.
  • For the dressing, add orange juice, olive oil, walnut oil, raspberry vinegar, agave syrup, and balsamic cream to a canning jar. Season to taste with salt and pepper and shake well to combine.1/2 Tablespoon of chopped Almonds.
  • In a large bowl, combine red cabbage, grapes, walnuts, and dressing. Mix well to combine.
  • Quarter and pit avocado. Carefully remove peel and cut into slices. Brush with vegetable oil.
  • Preheat a grill pan over medium-high heat. Grill avocado slices on each side for approx. 1 – 2 min. Drizzle with lemon juice. For serving, transfer salad to a plate and top each portion with grilled avocado. Enjoy with fresh bread.

Recipe originally found here.

Grilled Avo and Red Cabbage Salad (3 of 8) She Said Blog (1 of 1) The Kitchen Thief (2 of 3) The Kitchen Thief (1 of 3) Chanel Cartell (1 of 2) Anna-Belle Durrant (1 of 1)