| Type | Per person |
|---|---|
| Energy | 415 kcal |
| Fat | 28 gr |
| of which saturated | 7 gr |
| Carbohydrates | 23 gr |
| of which sugars | 21 gr |
| Fibres | 10 gr |
| Protein | 13 gr |
| Salt | 0 gr |
Purple pointed cabbage salad with avocado, pear and goat cheese
Lunch
10 - 20 min
With seasonal products
395gr vegetables p.p. & 45gr fruit p.p.
Ingredients
| 1 purple pointed cabbage |
| 150g carrot |
| ½ celery |
| 1 ripe avocado |
| 1 hand pear |
| 100g fresh goat cheese |
| A few drops of lemon juice |
| 1 tablespoon honey |
| 4 tablespoons semi-skimmed yoghurt |
| 40ml olive oil (extra virgin) |
| Pepper |
Preparation
Cut the purple pointed cabbage, carrot and celery into thin strips and place in a mixing bowl. Add lemon juice, olive oil and the yoghurt. Stir to combine and leave for half an hour.
2. Clean the avocado and pear. Cut the ripe avocado into cubes, grate the hand pear and add it in. Add the fresh goat cheese. Season the salad with freshly ground pepper.
Tip: Delicious with oven-fresh (Turkish) brown bread!
Source: Violetti
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