Spring Salad Bowl
Servings 1
Prep Time 15 minutes
Total Time 15 minutes
Dietary Restrictions Vegan
Vegetables Per Serving
2.25 Cups
Tags
Radish, Spinach, Cabbage, Peas, Main Course
Vegan
Ingredients
- 2 cups spinach
- ½ cup red cabbage roughly chopped
- ½ avocado sliced
- 3 radishes sliced
- ¼ cup sugar snap peas sliced lengthways
- 2 tbsp extra virgin olive oil
- 2 tsp red wine vinegar
- handful of fresh mint to garnish
- sea salt and pepper to taste
Optional Topping
- 2 Dr. Praeger’s Brussels Sprouts Cakes
Instructions
- If using, cook Dr. Praeger’s Brussels Sprouts Cakes according to package directions.
- Assemble spring salad bowls: add spinach, red cabbage, radishes, sugar snap peas, and avocado. Slice up Brussels sprouts cakes and add to bowl.
- Drizzle with olive oil and red wine vinegar, plus a sprinkle of sea salt and pepper to taste.
- Garnish with fresh mint and dig in!