5 ingredients if you don’t count salt & pepper :)
This slaw is great as a make ahead dish that you can eat off of throughout the week. It’s simple, it’s tasty, it’s easy, and it’s versatile. Serve it as a side dish, add it to tacos, serve it in a grain bowl with roasted veggies and a fried egg for dinner, or add chicken or fish on top for a light lunch.
1 bag broccoli slaw
2 cups raw spinach, torn into manageable sized pieces, or chopped
1 avocado, very ripe
1/4 cup olive oil
1 lime, juiced
1 tsp salt
1/2 tsp pepper
In a bowl that can fit all the slaw, mash the avocado and mix in the olive oil, lime juice, salt and pepper. You can use a food processor or blender if you want, but I don’t for this because it’s one more thing to clean up and I don’t mind a homestyle avocado mash texture.
Add in the spinach and slaw and mix it up. You’ll need to adjust a little depending on your taste preferences. If you like it more runny, add more olive oil and lime juice (or white/cider vinegar if you don’t have more limes). If you like it a little more salty or peppery go ahead and add as much as you like. After you’ve adjusted for texture and seasonings, let it sit in the fridge for ~30 minutes so the flavors can meld together. Store in an airtight container in the fridge.
I recently made a random lunch compilation using the broccoli slaw that I already had sitting in the fridge. Sliced cooked sweet potato, layered with black beans, broccoli slaw, soft boiled egg, and pomegranate seeds. An easy way to get veggies in, and it adds a lot of flavor and texture.