Step 1Preheat 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.
by KetoDietApp.com
Step 1Preheat 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.
Step 2Bring 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.
Step 3Add to the boiling water and cook for 30 seconds – 1 minute.
Step 4Drain 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.
Step 5Prepare the dressing by mixing the olive oil, lemon juice, Dijon mustard, coconut aminos, salt and pepper together in a small bowl.
Step 6Dice the avocado into chunks. Add the cabbage to a mixing bowl and toss with the dressing, almonds and avocado.
Step 7Option 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.