I've been reading how healthy cabbage is for us, but I have to admit, I am not a cabbage lover. I do like a good coleslaw, but I'm not one to sit down with a bowl of shredded cabbage and an oil and vinegar dressing and go to town (like my husband and 8-year-old son can). BUT, I am trying harder to include more nutrient dense foods into my diet so I wanted to find some recipes that included cabbage AND looked appealing to me. Then I came across this one and immediately printed it off and added it to my list of recipes to try.
I have fallen in love with this salad. The crunchy cabbage, the roasted chickpeas, the creamy avocados, with the light lemon vinaigrette dressing... what's not to love? There's so much variety!
Rainbow Detox Salad
Yield: 2 servings
Ingredients
1/4 head purple cabbage
1/4 head green cabbage
1 can chickpeas (garbanzo beans)
1 teaspoon coconut oil
1 avocado
1 cup cooked quinoa
Salt and freshly ground black pepper
Directions
Preheat oven to 425 degrees F. Cook the quinoa according to the directions on the package. Meanwhile, drain the chickpeas then spread out the beans onto a baking sheet. Cover with coconut oil and sprinkle with salt and pepper. Bake in the oven for 15-20 minutes, until toasted and crispy.
Meanwhile, wash and chop the cabbage. Toss together in a large bowl. Remove the pit of the avocado and slice into pieces. Drizzle the cabbage with the Lemon vinaigrette dressing; add a scoop of the cooked quinoa, the sliced avocado, and the crispy chickpeas.
Recipe Source: Health Nut Nutrition
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