This dish pops with colors and textures that make one exciting salad!
Sweet Cinnamon Red Cabbage Salad with Avocado and Grass-Fed Ground Beef
Course:
Servings
2
Ingredients
- 4 cups 960.00 ml red cabbage about 1/2 head, sliced thinly
- 2 Tbsp 29.57 ml coconut oil or animal fat, divided
- 1/2 tsp 2.46 ml cinnamon
- 1/4 tsp 1.23 ml ginger powder
- 1/4 tsp 1.23 ml sea salt
- 1 cup 240.00 ml mushrooms sliced
- 4 cups 960.00 ml kale
- 1/2 lb 227.00 g ground beef browned
- 1 avocado sliced
Instructions
- Heat 1 tablespoon coconut oil in a pan over medium heat. Add cabbage and let soften.
- After about 3-5 minutes add cinnamon, ground ginger, and salt.
- In a separate pan heat the remaining coconut oil and add mushrooms.
- While vegetables are cooking, add baby kale to 2 salad dishes and top with browned ground beef.
- When mushrooms and cabbage are soft, top with cooked mushrooms, cabbage, and avocado slices.