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Avocado rainbow bowl

Yields4 ServingsPrep Time20 minsCook Time5 minsTotal Time25 mins

Rainbow Avocado Bowl

 ¼ cup apple cider vinegar
 1 tbsp coconut sugar
 1 cup red cabbage (about 1/8 small cabbage), thinly shaved
 1 eschalot, thinly sliced into rings
 1 bunch broccolini, trimmed
  Steamed or sauteed cauliflower rice, to serve
 4 red radishes, thinly sliced
 1 small yellow capsicum, seeded and thinly sliced
 1 carrot, shredded
 1 small beetroot, shredded
 2 small ripe Shepard avocados, halved
 Roasted nuts and seeds, to serve
Avocado vinaigrette:
 1 large ripe Shepard avocado, flesh scooped from the skin and coarsely chopped
  cup extra-virgin olive oil, plus extra to serve
 1 lemon, juiced
 1 tbsp apple cider vinegar
 1 garlic clove

To make the avocado vinaigrette, process ingredients in a food processor until smooth. Season to taste, add enough water to thin to a drizzling consistency. Refrigerate in an airtight container for up to 3 days.


Combine vinegar, sugar and ½ cup water in a bowl, season to taste. Add cabbage and eschalot, toss to combine, set aside for 30 minutes to pickle. Drain from liquid before using.


Blanch broccolini in a saucepan of boiling salted water for 2 minutes until just tender, drain and refresh.


To serve, spread cauliflower rice in 4 large shallow bowls, drizzle with a little avocado vinaigrette. Arrange vegetables on top, place an avocado half in the centre and drizzle with a little extra virgin olive oil. Drizzle with avocado vinaigrette to taste, scatter with roasted nuts and seeds and serve.

Nutrition Facts

Servings 0