Easy Cabbage, Avocado & Almond Side Salad

4.5 stars, average of 23 ratings

By Jo Harding, updated September 7 20202
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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.

0 days, 0 hours, 0 minutes

Hands-on 15-20 minutes Overall 15-20 minutes

Allergy information for Easy Cabbage, Avocado & Almond Side Salad

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Pork free

✔ Fish free

✔ Shellfish free

Pescatarian

Vegetarian

Vegan

Nutritional values (per serving)

Net carbs5.9 grams

Protein7.9 grams

Fat36.1 grams

Calories389 kcal

Calories from carbs 6%, protein 8%, fat 86%

Total carbs15 gramsFiber9.1 gramsSugars3.2 gramsSaturated fat4.3 gramsSodium234 mg(10% RDA)Magnesium104 mg(26% RDA)Potassium650 mg(33% EMR)

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

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.
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.
Add to the boiling water and cook for 30 seconds – 1 minute.
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.
Prepare the dressing by mixing the olive oil, lemon juice, Dijon mustard, coconut aminos, salt and pepper together in a small bowl.
Dice the avocado into chunks. Add the cabbage to a mixing bowl and toss with the dressing, almonds and avocado.
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.

Ingredient nutritional breakdown (per serving)

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