This simple and refreshing salad is perfect as an appetizer or can become a nourish bowl when you add a source of protein and low glycemic starch.
1/2 green cabbage
1 fennel bulb
1 small red onion
1/2 orange (sliced thin rounds)
1 handful of cilantro
1 tsp Dijon mustard
1 tbsp Manuka honey
Salt and pepper to taste
Slice the red onion using the mandoline and the finest cut. Put the red onion in a bowl with cold water and salt for 15 minutes. This will help reduce the tanginess of the onion.
Wash and then slice the fennel on the mandolin and put it aside.
Slice the cabbage with the mandolin and set aside.
Plate the cabbage, fennel and onion evenly on a plate.
Cut half an avocado and slice it. Scatter evenly over the top of the salad.
Slice half an orange into thin round slices and scatter.
Chop cilantro leaves and sprinkle evenly over the salad.
Mix the juice of one whole lime, 1 tbsp of honey and 1 tsp of Dijon mustard until well combined in a bowl. Drizzle evenly over the salad.
Add salt and pepper to taste and enjoy!
Recipe Creation by:
Marie Maxime Bergeron, Registered Dietitian