Description
A nutrient-dense, high-volume salad utilizing five distinct vegetable groups and a tangy apple cider vinaigrette for a balanced meal.
Ingredients
Scale
- 2 cups fresh spinach
- 1 cup shredded carrots
- 1 cup diced cucumber
- 1 cup shredded red cabbage
- 1 cup cubed avocado
- 1/4 cup sliced almonds
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- Salt and black pepper to taste
Instructions
- Wash and spin-dry the spinach leaves until completely dry.
- Shred the carrots and red cabbage into thin strips.
- Dice the cucumber into small, uniform pieces.
- Combine olive oil and apple cider vinegar in a jar and shake until emulsified.
- Place all vegetables and almonds in a large mixing bowl.
- Pour the dressing over the vegetables and toss gently to coat.
- Fold in the cubed avocado at the very end to prevent mashing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Fresh Assembly
- Cuisine: American