Red cabbage with grilled avocado
Time: 35 min. preparation time, 0 min. baking time
Nutrition: Calories ca 456 / Protein 8g / Carbohydr. 20g / Fat 40g
Ingredients (4 servings)
|150 g||green grapes|
|25 ml||orange juice|
|50 ml||olive oil|
|25 ml||walnut oil|
|25 ml||raspberry vinegar|
|1 tsp||agave syrup|
|25 ml||balsamic cream|
|1 tbsp||vegetable oil|
large saucepan, strainer, grill pan, citrus press (optional), large bowl, brush, canning jar, cutting board, knife
Müller Thurgau, dry, 2012
Tangy notes of juniper and violet complement the fruity aroma of this salad. A rounded, smooth, and mineral-driven wine that perfectly cleanses the palate.
Halve grapes and chop walnuts roughly. Halve red cabbage, remove stem, and thinly slice.
cutting board, knife
150 g green grapes / 100 g walnuts / 1 red cabbage
Fill half of a large saucepan with water, add some salt, and bring to a boil. Place red cabbage into boiling water and blanch for approx. 3 – 5 min. Then, drain and rinse with cold water.
large saucepan, strainer
For the dressing, add orange juice, olive oil, walnut oil, raspberry vinegar, agave syrup, and balsamic cream to a canning jar. Season to taste with salt and pepper and shake well to combine.
25 ml orange juice / 50 ml olive oil / 25 ml walnut oil / 25 ml raspberry vinegar / 1 tsp agave syrup / 25 ml balsamic cream / salt / pepper
In a large bowl, combine red cabbage, grapes, walnuts, and dressing. Mix well to combine.
Quarter and pit avocado. Carefully remove peel and cut into slices. Brush with vegetable oil.
brush, cutting board, knife
1 avocado / 1 tbsp vegetable oil
Preheat a grill pan over medium-high heat. Grill avocado slices on each side for approx. 1 – 2 min. Drizzle with lemon juice. For serving, transfer salad to a plate and top each portion with grilled avocado. Enjoy with fresh bread.
grill pan, citrus press