Pointed cabbage salad with pear, quinoa and mustard vinaigrette
A crisp, fresh pointed cabbage salad with celery, quinoa, edamame, avocado, pear and a creamy mustard vinaigrette.
Servings 4 servings
Calories 369kcal
Ingredients
The salad
- 1/2 small pointed cabbage, shredded
- 1 small romaine/little gem lettuce, shredded
- 100 g edamame beans, thawed
- 3 spring onions, finely sliced
- 2 pears, diced
- 2 sticks celery, thinly sliced
- 1-2 avocados, diced
- 100 ml quinoa
Mustard vinaigrette
- 3 tbsp olive oil
- 2 1/2 tbsp lemon juice
- 1 1/2 tbsp mayonnaise
- 2 tsp coarse mustard – I use wholegrain
- 2 tsp honey
- Salt and pepper
Topping
- 1 handful salted almonds, roughly chopped
- Micro greens, parsley or similar
Instructions
Mustard vinaigrette
- Stir all the ingredients for the vinaigrette together, – keep stirring until it is smooth and free of lumps.
- Season to taste with salt and pepper, and set aside.
The salad
- Cook the quinoa according to the packet instructions, – then rinse in cold water. Drain well in a sieve.
- Combine all the vegetables, the quinoa and the avocado in a large bowl, - pour over the vinaigrette and toss well.
- Top the salad with the chopped salted almonds and a handful of micro greens, chopped parsley or similar.The salad tastes best freshly made, as the vinaigrette marinates the vegetables and can make the cabbage and lettuce a little limp. So only toss the salad together 10-15 minutes before serving.
Nutrition
Calories: 369kcal | Carbohydrates: 38g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 90mg | Potassium: 703mg | Fiber: 9g | Sugar: 9g | Vitamin A: 240IU | Vitamin C: 41mg | Calcium: 104mg | Iron: 3mg