Chopped Salad with Goat Cheese

and Almonds

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

1 Start salad

Peel the carrots and slice them into thin matchsticks. Finely slice the celery. Slice the bell pepper as thinly as possible. Add them to a bowl and set aside.

photo

2 Make dressing

Add the apple cider vinegar, white balsamic vinegar, dried cranberries and honey to a small pot. Bring to a simmer, then immediately take off the heat. Pour the hot vinegar mix over the carrots, celery and bell pepper. Add the olive oil, salt and pepper. Toss. Refrigerate until cool.

photo

3 Chop

Slice or shred the Savoy cabbage as thinly as possible. Massage the cabbage for 10 seconds. Wash, dry and very finely slice the apple (skin on). Chop the whole almonds.

photo

4 Toast almonds

Toast the chopped almonds in a hot, dry pan for 1-2 min, stirring. Add the almond flakes and toast for 1 min further, until lightly toasted. Transfer to a plate and set aside.

photo

5 Crumble cheese

Crumble the goat cheese or cut it into small pieces.

photo

6 Combine

Combine the cabbage, apple, carrot, celery, pepper and the dressing. Add the goat cheese and the toasted almonds. Toss well. Divide among bowls and serve immediately.

Tips for fussy eaters

Separate some of the vegetables and prepare a stir-fry for them. Serve it over rice.

Pro tip

Perfect your knife skills! Slice the vegetables so thin you could use a spoon for eating this salad.

Get choppin'! The end result is worth the effort.

Cooking Time: 30 min

Cals 728 · Prot 29 · Carbs 61 · Fat 44

Gluten-Free

Ingredients

Number of people

Carrot 1 Piece
Celery stick 1 Pieces
Red bell pepper 1 Piece
Apple cider vinegar 15 ML
White balsamic vinegar 30 ML
Dried cranberries 30 Grams
Honey 40 Grams
Olive oil 4 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
Savoy cabbage 200 Grams
Green apple 1 Piece
Almonds whole 40 Grams
Almond flakes 30 Grams
Goat cheese, big block 200 Grams

Get choppin'! The end result is worth the effort.

Cooking Time: 30 min

Cals 728 · Prot 29 · Carbs 61 · Fat 44

Gluten-Free

Instructions

photo

1 Start salad

Peel the carrots and slice them into thin matchsticks. Finely slice the celery. Slice the bell pepper as thinly as possible. Add them to a bowl and set aside.

photo

2 Make dressing

Add the apple cider vinegar, white balsamic vinegar, dried cranberries and honey to a small pot. Bring to a simmer, then immediately take off the heat. Pour the hot vinegar mix over the carrots, celery and bell pepper. Add the olive oil, salt and pepper. Toss. Refrigerate until cool.

photo

3 Chop

Slice or shred the Savoy cabbage as thinly as possible. Massage the cabbage for 10 seconds. Wash, dry and very finely slice the apple (skin on). Chop the whole almonds.

photo

4 Toast almonds

Toast the chopped almonds in a hot, dry pan for 1-2 min, stirring. Add the almond flakes and toast for 1 min further, until lightly toasted. Transfer to a plate and set aside.

photo

5 Crumble cheese

Crumble the goat cheese or cut it into small pieces.

photo

6 Combine

Combine the cabbage, apple, carrot, celery, pepper and the dressing. Add the goat cheese and the toasted almonds. Toss well. Divide among bowls and serve immediately.

Tips for fussy eaters

Separate some of the vegetables and prepare a stir-fry for them. Serve it over rice.

Pro tip

Perfect your knife skills! Slice the vegetables so thin you could use a spoon for eating this salad.

Ingredients

Number of people

Carrot 1 Piece
Celery stick 1 Pieces
Red bell pepper 1 Piece
Apple cider vinegar 15 ML
White balsamic vinegar 30 ML
Dried cranberries 30 Grams
Honey 40 Grams
Olive oil 4 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
Savoy cabbage 200 Grams
Green apple 1 Piece
Almonds whole 40 Grams
Almond flakes 30 Grams
Goat cheese, big block 200 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...