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Cilantro Zest Kale & Purple Cabbage Salad

Orange Marmalade Cookies

Image source: eatlikeabird


  • Kale, de-stemmed and shredded (2 cups)

  • Purple Cabbage, shredded (2 cups)

  • Broccoli, florets (1 crown)

  • Chickpeas, boiled (1 cup)

  • Avocado, sliced (1 pc)

  • Roasted Sunflower Seeds (1/3 cup)

  • Cilantro Zest Dressing (1/3 cup)

: available in Tall Tree Organic Subscription


Serves 2

  1. Take the chopped-up kale, purple cabbage and broccoli and lightly blanche for just a minute or so. Let cool and drain any excess moisture.

  2. Once cooled and drained of excess moisture add to a bowl along with the avocadoes, chickpeas, roasted sunflower seeds and toss to combine.

  3. Add the Cilantro Zest dressing and toss to evenly coat all the ingredients.

  4. Plate and serve :)

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