Step 1/6
- 150 g green grapes
- 100 g walnuts
- 1 red cabbage
Halve grapes and chop walnuts roughly. Halve red cabbage, remove stem, and thinly slice.
Step 2/6
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.
Step 3/6
- 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
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.
Step 4/6
In a large bowl, combine red cabbage, grapes, walnuts, and dressing. Mix well to combine.
Step 5/6
- 1 avocado
- 1 tbsp vegetable oil
Quarter and pit avocado. Carefully remove peel and cut into slices. Brush with vegetable oil.
Step 6/6
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.