Spring Salad Bowl

Name: Spring Salad Bowl
Prep time: 15 min
Total time: 15 min
Yield: 1
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); 2 Dr. Praeger’s Brussels Sprouts Cakes

Servings

Prep Time 15 minutes

Total Time 15 minutes

Dietary Restrictions Vegan

Vegetables Per Serving

2.25 Cups

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!