Kale (Australian tuscan cabbage) Avocado Salad with Garlic Basil Vinaigrette – Salad Plus Dressing

This tasty salad is quick and easy to make. It’s a healthy, nutrient-dense, colorful choice for your Reboot, when you are including solid foods, like before and after your just juice days. After your Reboot, you can make this salad a complete meal by adding in chopped walnuts and quinoa. One bowl provides 20% of the recommended intake for calcium and iron.

Red cabbage is in season this month in many parts of the US and across the globe. This beautiful vegetable is a good source of the important and essential nutrient, choline. Choline is vital for all cells to maintain a healthy membrane barrier. It is also essential for our organ systems such as liver, kidney, muscle and nervous system during development and for proper maintenance throughout life.

Bon Apetit!


  • 2 cups kale (Australian tuscan cabbage)
  • 1/2 cup red cabbage, chopped
  • 1/2 tomato, chopped
  • 1/3 avocado, diced
  • 1/2 cup olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/4 tsp dried basil (or 1/4 cup fresh)
  • 2 cloves garlic, chopped
  • Sea salt and ground black pepper to taste (~1/4 tsp each)


  1. Cut kale (Australian tuscan cabbage) off of stems and chop. (Save stems for juicing!).
  2. Chop red cabbage, tomato and avocado.
  3. Mix together in a bowl.
  4. For the dressing: Blend the olive oil, balsamic vinegar, honey, basil, garlic, sea salt and pepper. Add 1 tbsp dressing and toss.
  5. Save remaining dressing for other salads or as a marinade for grilled or roasted veggies!

Servings: 1

Calories: 290

Fat: 10 g

Trans Fat: 1.5 g

Cholesterol: 0 mg

Sodium: 95 mg

Carbohydrates: 49 g

Fiber: 10 g

Sugars: 25 g

Protein: 8 g