To make the creamy avocado dressing, place all the ingredients in a food processor and pulse until combined and smooth. Season with freshly ground white pepper.
Combine the cabbage, bok choy, carrot, tomato and spinach in a large bowl. Add the avocado dressing and toss well to coat.
Divide the lettuce evenly among four bowls or place on a platter. Spoon the slaw and chicken on top and scatter over the almonds.
Note: This dressing would make a great mayonnaise substitute.
For and extra 10g carbs per serve, add 200g (50g per person) drained and rinsed tinned salt-reduced cannellini beans to the salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (386g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 30 (41%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 44.4mg||2 %|
|Potassium 601.3mg||16 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 5.5g|
|Protein 2.8g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 73
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