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Prep time – 15mins

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Cooking time – 0mins

Plate

Serves – 4

Dairy Free
Ketogenic Diet
Gluten Free
Nut Free
Vegan
Ingredients Qty Protein Fat CHO
Red cabbage leaves - 4 4 2 0 6
Mixed salad greens - 4 cups 4 cups 2 0 2
Avocado - 1 medium 150g 3 22 3
Lemon juice - 1 small lemon 1 lemon 0 0 1
Olive oil, extra virgin - 1 TBS 20ml 0 19 0
Pepita seeds (optional) - 1 TBS 14g 4 7 1
Salt and pepper - to taste to taste 0 0 0
Total per serve 3 12 3

SERVES – 4

per Serve – main ingredients: 130 cal / 550 kJ

This is super easy once you have the ingredients ready to go. You can use a white cabbage instead and use colourful fillings, like cherry tomatoes, yellow capsicum and salad greens.

  • Carefully separate four cabbage leaves whole and tidy the edges.
  • Arrange the salad greens inside the cabbage leaves.
  • Slice the avocado into wedges and divide across the cabbage leaves.
  • Add a squeeze of lemon, a drizzle of olive oil and season with salt and pepper. Sprinkle with pepitas or crushed walnuts if desired.

Add chicken, tofu or boiled eggs for a low carb snack or meal (depending on the size). Or add some legumes (eg: chickpeas, kidney beans or lentils) and some sweet potato for a plant based hunger stopper!