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Easy Cabbage, Avocado & Almond Side Salad

4.5 stars, average of 23 ratings

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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

Allergy information for Easy Cabbage, Avocado & Almond Side Salad

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Pork free
✔  Fish free
✔  Shellfish free

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)


  1. 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.
    Easy Cabbage, Avocado & Almond Side Salad
  2. 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. Easy Cabbage, Avocado & Almond Side Salad
  3. Add to the boiling water and cook for 30 seconds – 1 minute.
  4. 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. Easy Cabbage, Avocado & Almond Side Salad
  5. Prepare the dressing by mixing the olive oil, lemon juice, Dijon mustard, coconut aminos, salt and pepper together in a small bowl.
    Easy Cabbage, Avocado & Almond Side Salad
  6. Dice the avocado into chunks. Add the cabbage to a mixing bowl and toss with the dressing, almonds and avocado.
  7. 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. Easy Cabbage, Avocado & Almond Side Salad

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Cabbage, Savoy, raw
2.1 g1.4 g0.1 g19 kcal
Avocado, fresh
1.2 g1.3 g9.8 g107 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Almonds, nuts (blanched)
2.1 g5.2 g12.7 g143 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Lemon juice, fresh
0.3 g0 g0 g1 kcal
Coconut aminos (substitute to soy sauce)
0.1 g0 g0 g1 kcal
Total per serving
5.9 g7.9 g36.1 g389 kcal

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Jo Harding
Creator of

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (2)

My family really enjoyed this salad. The crispy cabbage and creamy avocado are excellent together.  We used marcona almonds, which were delicious in the salad.

Thank you Krissie, I'm glad you enjoyed!