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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.
Hands-on Overall
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
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.
Cabbage Avocado & Almond Side Salad
Step by Step
Ingredients
- 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)
- 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.
Nutrition (per serving)
Calories389kcal
Net Carbs5.9g
Carbohydrates15g
Protein7.9g
Fat36.1g
Saturated Fat4.3g
Fiber9.1g
Sugar3.2g
Sodium234mg
Magnesium104mg
Potassium650mg
Detailed nutritional breakdown (per serving)
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