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Green Slaw Salad 

March 29, 2018

I had a CSA box back in Seattle for about a year, but after a long winter of unexciting onions and parsnips I stopped.  I just started again down here in Oregon and this one has more flexibility on removing things you don’t like (grapefruit) and adding in a bunch of other things too.  They also include recipes that include some of the items you bought which is super handy.

This was one from the Hood River Organic Gazette which was super quick and tasty.  I use half of the recipe below for Jim and I.

Difficulty: Easy
Prep Time: 15 min
Cook Time: –
Total Time:  15 min
Yield: ~4ish servings
Taste: Great

INGREDIENTS:

1/2 large head of cabbage
1 bunch baby spinach
1 bunch kale
1 bunch green onions
2 avocados
1 Tbs. olive oil
1 tsp. rice vinegar
sea salt to taste

PROCEDURE:

  1. De-stem kale and pre/wash all veggies.
  2. Chop cabbage, kale, baby spinach and green onion.
  3. Mash avocados in a large salad bowl.  Add olive oil, rice vinegar and salt to taste.  Adjust oil/acid/salt to taste.
  4. Add all chopped veggies to the avocado dressing and toss until incorporated.

Source: Alyson Castonguay

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From → Side Dish

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