1- Getting started with this red cabbage avocado salad recipe is as easy as a walk in the park on a sunny day. First things first, rinse and shred that red cabbage finely to get that even texture that soaks up flavors just right. It’s like prepping for a little adventure where every chop brings more excitement.

2- Next, dice the ripe avocados carefully so they stay nice and creamy without turning mushy. Then, halve those juicy cherry tomatoes and chop the spring onions for an extra pop of flavor. In a big bowl, gently toss in the shredded cabbage, diced avocados, halved tomatoes, chopped spring onions, and fresh coriander to mix everything up without bruising the soft parts.

3- Now, whip up the dressing by combining 5 tablespoons of extra virgin olive oil, 4 tablespoons of lime juice, the pressed garlic clove, and a dash of salt and pepper. Shake it all in a jar until it emulsifies, then pour it over your salad and mix by hand. Finally, toast those 2 handfuls of pumpkin seeds in a dry skillet until they’re lightly browned, sprinkle with salt while warm, and add them on top just before serving. For a fresh red cabbage avocado salad, let it rest a bit to let the flavors meld, and feel free to add proteins for a fuller meal.