✔️1 ½ cups of finely chopped raw broccoli florets
✔️1 cup of finely chopped raw cauliflower florets
✔️1 cup of green bell pepper, cut in brunoise
✔️1 cup chopped asparagus
✔️1 cup of raw carrots, cut with the spiralizer
✔️1 cup purple cabbage, cut finely
✔️¼ cup of red onion, cut in brunoise
✔️1 cup of toasted almonds
✔️1 large avocado
✔️1 tablespoon of lemon juice
For the dressings:
✔️1 tbsp of coconut sugar
✔️1 tsp of fresh ginger, grated
✔️½ tsp of Himalayan salt
✔️¼ tsp of white pepper
✔️1 tsp of mustard
✔️1 tbsp of coriander, finely chopped
✔️4 tbsp of olive oil
✔️2 tbsp of cider vinegar
How to prepare:
1. Peel the avocado, cut it into thin slices, then sprinkle a few drops of lemon on it to prevent it from turning black.
2. In a large bowl, mix all the ingredients until they are fully integrated. Serve on a plate and place on top three thick slices of avocado.
3. Repeat this procedure with the dressing, vigorously mix all the ingredients until a homogeneous sauce is obtained. Sprinkle over the salad just before serving.
4. This preparation is for 2 servings, if you want to eat this salad and consume the second ration the next day, reserve the dressing separately and make sure to sprinkle the avocado with enough lemon.