THE FARMHOUSE

We’re starting out June with a healthy recipe that also happens to be my favorite lunch right now. This avacado dish is part slaw. Part dip. And pure deliciousness. It can be eaten in a taco, on top of a chip, or alone as a salad. But Garrett and I usually pair it with a bag of blue corn tortilla chips for a perfectly lovely lunch. Hope you enjoy this recipe as much as we do!

Avocado slaw recipe on www.thegritandpolish.com

I’ve found that the more veggies we eat, the more veggies I want to eat. You too? So our basic chips-and-guacamole lunches turned into something more like this. It’s a Garrett creation that’s best described as a crunchy salady dip with avocados. Yum! And can I just say that I won the jackpot with a partner who likes to cook?!

There’s a lot of crunch in this slaw, the chopped cabbage and pumpkin seeds see to that. And with the finely chopped veggies, the slaw fits nicely on a chip. Phew! We eat some version of this for lunch a few days a week and sub out the ingredients listed here for the veggies we have on hand.

Like all of Garrett’s recipe, this slaw is really adaptable. You can throw in whatever veggies you have on hand, and even a mango or pineapple.

The other day we ate the leftover of this on burritos with refried beans and salmon and it was awesome! This recipe could also be a standalone salad. But I will say that this isn’t really a dish we make for the kids. Two out of the three are still working on eating salads ;)

Avocado Slaw

Serves: 4-6 as appetizer or 2 as a main dish

Ingredients

1 avocado

3 leaves kale

2 cup chopped cabbage (~1/4 head of cabbage)

1 cup chopped onion (~1/2 medium onion)

1 cup chopped spinach or arugula

1/2 cup chopped cilantro

1/2 cup chopped bell pepper (~1/2 pepper)

1/2 tsp chipotle chili powder (spicy!) or smoked paprika

1/2 tsp paprika

1 tsp sea salt

1/4 cup lime juice (~2 medium limes)

2 tbsp olive oil

1/3 cup toasted pumpkin seeds

Toast pumpkin seeds on a small skillet on medium-low until fragrant (about 3 minutes).

Chop all the vegetables fine (if eating as a salad, leave greens a bit larger). Combine all ingredients in a medium bowl and chill or eat immediately. Serve with chips (we used these veggie chips), as a standalone salad, in tacos, or however else you can imagine it! The slaw keeps for a couple of days in the fridge, but keep the avocados out until right before serving it.