Prep time – 15mins
Cooking time – 0mins
Serves – 4
| Ingredients | Qty | Protein | Fat | CHO |
| Red cabbage leaves - 4 | 4 | 2 | 0 | 6 |
| Mixed salad greens - 8 cups | 8 cups | 4 | 0 | 4 |
| 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!
