Nothing like good food, family, and friends. This was a wonderful occasion for making this salad; the celebration of our children, grown and attending Williams and Brown. My son grew and our dear friends' children grew up together from the time they were in daycare. Here they are now, college students, discussing politics, future careers, and their college courses.
This is also one of the recipes that warms my heart, because I typically make this salad when we eat carnitas or barbacoa on weekend mornings, something I fondly remember doing growing up and when we were in Mexico visiting.
There were several requests for this salad recipe....so here it is!
Avocado Dressing:
3 garlic cloves
1/4 cup olive oil
1 avocado
2 TBS lemon juice
1/4 cup Greek yogurt
3/4 tsp sea salt
Slaw:
2 cups thinly sliced green cabbage
1 cup shredded carrots
1/4 cup chopped cilantro
Directions:
Place all the ingredients for the avocado dressing in a blender (I use the small container that comes with a hand immersion blender - it's the perfect size)
Toss the cabbage, carrots, and cilantro in a bowl
Add the dress and mix it in.
That's it! You have a delicious salad to go along with our weekend carnitas or barbacoa. I love to put these on top of the carnitas in the tacos, and of course it's great as a side.
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