In the summer add fresh grilled corn and it takes it next level. Serve with protein of your choice. It's the perfect bed for grilled shrimp. Serves 2.
INGREDIENTS
1 head organic iceberg lettuce, shredded
¼ head purple cabbage, sliced micro thin
½ red onion, sliced thinly and chopped into strips
1 organic avocado, diced
5 red hot Peppadew Piquante peppers, diced and moisture removed
Generous handful of organic cilantro, chopped coarse
¼ cup queso fresco, crumbled (sub plant-based cheese)
½ cup organic garbanzo beans
JF Spicy Salt to taste
PROCESS
Combine all ingredients into large salad bowl except avocado to preserve its shape. Lightly dress with vinaigrette of your choice. Try my Simple Mustard Vinaigrette, but substitute lime juice for lemon juice. Toss salad until mixed well. Season with JF Spicy Salt and fresh cracked black pepper to taste. Add avocado on top. If you want this extra spicy add fresh organic jalapeños seeded and diced.
