Gluten Free Avocado Purple Slaw Salad with Honey Lemon Dressing


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon honey
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • 2 cups red cabbage, finely chopped
  • 1 cup mixed greens, such as spinach and arugula
  • 1 ripe avocado, peeled, pitted and thinly sliced
  • 1 carrot, peeled and julienned
  • ¼ cup fresh parsley leaves
  • 4 chives, finely chopped
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pistachios, shelled


In a small bowl, whisk olive oil, Dijon, lemon juice, balsamic vinegar, honey, sea salt, and pepper. In another bowl, combine cabbage, mixed greens, avocado, carrot, parsley, chives, sunflower seeds, and pistachios. Drizzle salad with dressing. Gently toss to coat.


Serves 4

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Share This:
Print RecipePrint Recipe Print Recipe Print Recipe

Related posts: