This combination might sound strange at first, but you will discover how well the individual ingredients go together. If you do serve this very filling salad to guests, skeptical glances will turn into approving nods after the first bite. Try it! And save the cabbage juice. Thin it with a bit of water, and enjoy it as a drink. It is very good for digestion.
- Yield: 2 Servings
- Preparation Time: 20 Minutes
- 1⁄4 head green cabbage
- 1 tbsp sea salt
- 2 avocados
- 1 tsp lemon juice
- salt and freshly ground black pepper
- pinch of cayenne pepper (optional)
- 1 orange
- 3 tbsp pomegranate seeds
- Cut out the core from the cabbage. Grate it very finely using a grater or a food processor. Combine the cabbage and sea salt, knead thoroughly for 2–3 minutes, and let it marinate for at least 15 minutes.
- Put the cabbage into a colander set over a bowl, and press out the juice. Let drain. Save the salty cabbage juices that have been released to drink later, if you choose. Slice the avocados lengthwise in half, peel them, and remove the pits. Using a fork, mash 11⁄2 avocados in a bowl. Add 1 teaspoon of lemon juice and the cabbage. Mix well to combine. Season with a bit of pepper and, if needed, salt. Be careful since the cabbage will be a bit salty. Add the cayenne pepper if you want to give the salad a bit of heat.
- Peel the orange, being careful to remove all the white pith. Cut out the orange segments. Dice the remaining avocado into bite-size cubes. Add the avocado and orange to the cabbage, and toss.
- To serve, place the salad on one or two plates, and sprinkle the pomegranate seeds over the top.