Red cabbage with grilled avocado

Step 1/6

• 75 g green grapes
• 50 g walnuts
• ½ red cabbage

• cutting board
• knife

Halve grapes and chop walnuts roughly. Halve red cabbage, remove stem, and thinly slice.

Step 2/6

• salt

• large saucepan
• strainer

Fill half of a large saucepan with water, add some salt, and bring to a boil. Place red cabbage into boiling water and blanch for approx. 3 – 5 min. Then, drain and rinse with cold water.

Step 3/6

• 12½ ml orange juice
• 25 ml olive oil
• 12½ ml walnut oil
• 12½ ml raspberry vinegar
• ½ tsp agave syrup
• 12½ ml balsamic cream
• salt
• pepper

• canning jar

For the dressing, add orange juice, olive oil, walnut oil, raspberry vinegar, agave syrup, and balsamic cream to a canning jar. Season to taste with salt and pepper and shake well to combine.

Step 4/6

• large bowl

In a large bowl, combine red cabbage, grapes, walnuts, and dressing. Mix well to combine.

Step 5/6

• ½ avocado
• ½ tbsp vegetable oil

• brush
• cutting board
• knife

Quarter and pit avocado. Carefully remove peel and cut into slices. Brush with vegetable oil.

Step 6/6

• ½ lemon

• grill pan
• citrus press

Preheat a grill pan over medium-high heat. Grill avocado slices on each side for approx. 1 – 2 min. Drizzle with lemon juice. For serving, transfer salad to a plate and top each portion with grilled avocado. Enjoy with fresh bread.

Enjoy your meal!