Rainbow Slaw Salad with Creamy Avocado Dressing


  • 1 cabbage (mix of red and wombok)
  • 2 capsicums (small)
  • 1 carrot (medium)
  • 2 spring onions
  • 1 zucchini (medium)
  • 1 red onion (small)
  • 1 cup sugar snap peas
  • OR 1 cup snow peas
  • mixed nuts and seeds (any mix of your favourite)
  • 1 tsp garlic (fresh or jar)
  • 1 avocado (medium)
  • lemon juice
  • OR lime juice
  • 1 tbsp oil of your choice
  • 1 tbsp greek yoghurt
  • salt (for seasoning)
  • pepper (for seasoning)
  • herbs of your choice (for seasoning)
  • spices of your choice (for seasoning)
  • protein of your choice


  • To prepare vegetables, thinly slice (if you have a mandoline this will make this step alot faster!)
  • Add all the vegetables to a large bowl. Add protein of choice & top with a handful of nuts and seeds.
  • To make the dressing: Using a food processor blend garlic, avocado, lemon/lime juice, oil, yoghurt, water and salt & pepper together until you reach a creamy consistency.
  • Drizzle the dressing over the salad and toss all ingredients together.

For the dressing: you may need to add a little more oil, water or yoghurt to reach desired consistency. This might take a little bit of playing around to get it right but it’ll be worth it!

If short on time, you could purchase store bought shredded veggies.

Protein Recommendations: Chicken, beef, salmon, tofu etc OR as specified in your menu plan.

Lactose free adaptable: Use lactose free yoghurt for the dressing to make this completely lactose free!