For a refreshing, nutrient-packed dish, try this Chilled Avocado Cucumber Soup. Perfect for hot days, this creamy and flavorful soup combines the fresh taste of avocado and cucumber with a touch of spice from Dijon mustard and vinegar. Topped with crunchy seeds and fresh veggies, it’s the ultimate blend of health and taste, offering a light meal option that’s quick to make and incredibly satisfying.
Kale Slaw with Red Cabbage and Carrots
Course: Salads, SidesCuisine: American4
servings10
minutes200
kcalIngredients
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
Coarse salt and pepper, to taste
3 cups mixed shredded kale and red cabbage
1 carrot, peeled and julienned
1/4 cup fresh parsley leaves
2 tablespoons diced red onion
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons hemp seeds
Directions
- Prepare the Veggies: In a large bowl, combine the shredded kale, red cabbage, julienned carrot, and fresh parsley leaves. Toss them together until well mixed.
- Make the Dressing: ,In a small bowl, whisk together the olive oil, Dijon mustard, apple-cider vinegar, salt, and pepper. Adjust seasoning to taste.
- Toss the Salad: Pour the dressing over the mixed veggies and toss until evenly coated. Add in the diced red onion, sunflower seeds, pumpkin seeds, and hemp seeds, and gently toss again.
- Serve: Serve immediately, or chill the salad in the refrigerator for a few minutes to enhance the flavors. This salad pairs perfectly with chilled soups or as a light stand-alone dish.
This Chilled Avocado Cucumber Soup is not only refreshing and easy to prepare but also loaded with nutrients from the fresh vegetables and seeds. Whether you’re looking for a light lunch or a healthy side, this dish is perfect for warm days when you want something wholesome and cooling. Enjoy the crisp crunch of veggies with the creamy depth of avocado in every bite!
