| Prep | Cook | Ready in | Servings | |
| 2 min | 4 min | 6 min | 2 |
| 1 cup | Black beans, raw |
| 1 cup | Green cabbage (Shredded) |
| 1/2 cup shredded | Red cabbage |
| 1 small | Tomato (Diced) |
| 1/4 small | Red onion (Minced) |
| 1/2 cup cubes | Avocado |
| 2 tbsp | Cilantro (coriander), dried |
| 1 nut | Pine nuts, dried |
| 2 tbsp | Lime juice (fresh) |
| 2 tbsp | Olive oil |
| 1 medium tortilla(s) | Tortilla, gluten-free (sliced into thin strips) |
| 1 tsp | Sea salt (To taste) |
1. Mix the black beans, cabbage, tomato, onion and avocado in a large bowl.
2. In another bowl mix 1 tbsp olive oil with pine nuts and tortilla strips, add sea salt and pepper to taste.
3. Heat a large skillet and add oiled pine nuts and tortilla strips.
4. Lightly brown them (about 4 minutes) and put on top the salad. Optional: ½ c of cooked high quality protein.
5. Whisk together the remaining 1 tbsp olive oil, lime juice, cilantro, sea salt and pepper and pour over salad.
Savor every bite!
| Fruit | 0.1 |
| Meat Alternative | 2.4 |
| Vegetables | 5.4 |
Avocados
are high in monounsaturated fatty acids which are great for heart health
Beans
are an important source of plant-based protein and very high in fiber
Cabbage
is helpful with digestion and contains vitamin C which is a very important antioxidant
