Purple Cabbage Salad

Some of my best creations have come about when I was running out of food in the pantry and fridge.  Using what I had on hand, I threw together these few simple ingredients.  Now they are on my 'keep stocked' list.  It taste great freshly made and served up at once or keeps well in the fridge for a day or two if you don't mind a well-marinated flavor.

Here's all you need:

purple cabbage, cleaned and thinly sliced or chopped

cherry tomatoes, washed and cut in half

1/2 ripe avocado, chopped

juice from one lime

balsamic vinegar

lemon pepper seasoning

1-2 T. sliced almonds (add to the individual salad servings instead of mixing in with the salad)

Toss together cabbage, cherry tomatoes and avocado.  Squeeze your fresh lime over the salad and toss well so that all your cabbage is coated with the lime juice.  Sprinkle entire salad with balsamic vinegar to taste.  I use approx. 1/4 to 1/2 cup for a head of cabbage.  Season with lemon pepper or other favorite salad spices and serve.  Sprinkle small amount of chopped or sliced nuts to your individual serving of salad.

Store your leftovers and eat with the next couple of days.  

Ohsoyummersandgoodforyou!

Do you like easy to follow Snapguide tutorials?  Find this same recipe HERE