Heirloom Tomatoes, Red Cabbage & Anchovy Salad

Nutrition Facts

Servings:
2
Amount Per Serving:
375 g

Calories

695

Protein:
6.3 g
Total Carbohydrates:
6.8 g
Sugar:
5.5 g
fibre:
Total Fat:
70.3 g
Saturated:
12 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
695 mg

Heirloom Tomatoes, Red Cabbage & Anchovy Salad

You know those big plump funny looking tomatoes you always see at the market or in fancy Italian restaurants? They’re called heirloom tomatoes and they’re pretty god damn delicious. If I’m feeling lazy, I’ll cut one in half, douse some good olive oil over it, sprinkle some salt and pepper over it and eat it just like that. But here’s another way to do it when you feel like putting a bit more effort in and still want a light delicious lunch…
Paleo icon Keto icon Gluten-Free icon Clean icon Nut Free icon Soy Free icon Industrialized icon

Serves

forksvg 2

Preptime

clocksvg 00hr 15min

Cooktime

clocksvg 00hr 00min

Ingredients

  • Large Handful watercress – big stalks removed
  • 1/4 red cabbage – shredded
  • 2 avocado’s – sliced
  • 2 heirloom tomatoes – sliced
  • Handful mixed black olives – pitted
  • 1 tbs seeded mustard (dressing)
  • 2 tbs lemon juice (dressing)
  • 6 tbs olive oil/avocado oil (dressing)
  • Splash apple cider vinegar (dressing)
  • pinch sea salt
  • pinch Black pepper

Method:

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  1. Combine all the salad ingredients in a bowl and gently toss.
  2. In a blender throw in all the ingredients for the dressing and process until a smooth consistency is reached.
  3. Add more oil/lemon to taste.
  4. Lightly drizzle the salad with the dressing and gently toss once more. Serve and enjoy.

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