Crisp and Crunchy – Full of flavor – what more can you ask from a Summer Salad? This appetizing side is easy to whip up, and provides lots of nutrition as well as stunning good taste. We use Napa cabbage instead of lettuce as a base for this cool salad, which brings not only crunch, but a healthy dose of cruciferous veggies as well.
It’s a great take along for a potluck, picnic or barbeque because the goat cheese that’s added into the green topper helps slow the browning of the avocado. That, plus the fresh taste and acidity of the juices make it a good choice for the buffet.
Cilantro is an integral player in the salad, pulling all the tastes together with a bright and tangy, slightly grassy zip! Wow – Cilantro actually binds to heavy metals in our body, loosening them from the tissues, blood and organs. It transports harmful substances out of the body through elimination. Also, the rich qualities of cilantro oil have a powerfully positive effect on the digestive tract. The oils aid our digestive system in its production of digestive enzymes, acids and juices. The oil also helps to stimulate digestion through peristaltic motion.
Hope you love this delicious and healthy salad as much as we do!
Avocado and Goat Cheese Salad
2 Avocados, Coarsely Mashed
½ Cup Crumbled Goat Cheese
¼ Cup Chopped Cilantro
3 TB Chopped Roasted Almonds, plus more for garnish
½ Tsp Red Pepper Flakes
1 Garlic Clove, Grated
1 TB Lime Juice
1 TB Orange Juice
1 TB Honey
3 TB EVOO
Sea Salt and Freshly Cracked Black Pepper
Finely Shredded Napa Cabbage
Quartered Grape Tomatoes
Chopped Green Onions, green part only
Fold the first four ingredients together, gently. Shake the red pepper, garlic juices, honey and oil together in a jar, (or whisk together) Toss the shredded Napa cabbage, carrots, grape tomatoes and green onions together with the dressing. Top with the avocado mixture, sprinkle with almonds and serve.