Avocado Rainbow Bowl

Ingredients:

• ¼ cup apple cider vinegar

• 1 tbsp coconut sugar

• 1 cup red cabbage (about 1/8 small cabbage), thinly shaved

• 1 eschalot, thinly sliced into rings

• 1 bunch broccolini, trimmed

• Steamed or sauteed cauliflower rice, to serve

• 4 red radishes, thinly sliced

• 1 small yellow capsicum, seeded and thinly sliced

• 1 carrot, shredded

• 1 small beetroot, shredded

• 2 small ripe Shepard avocados, halved

• Roasted nuts and seeds, to serve

Avocado vinaigrette:

• 1 large ripe Shepard avocado, flesh scooped from the skin and coarsely chopped

• ⅓ cup extra-virgin olive oil, plus extra to serve

• 1 lemon, juiced

• 1 tbsp apple cider vinegar

• 1 garlic clove

Method:

1. To make the avocado vinaigrette, process ingredients in a food processor until smooth. Season to taste, add enough water to thin to a drizzling consistency. Refrigerate in an airtight container for up to 3 days.

2. Combine vinegar, sugar and ½ cup water in a bowl, season to taste. Add cabbage and eschalot, toss to combine, set aside for 30 minutes to pickle. Drain from liquid before using.

3. Blanch broccolini in a saucepan of boiling salted water for 2 minutes until just tender, drain and refresh.

4. To serve, spread cauliflower rice in 4 large shallow bowls, drizzle with a little avocado vinaigrette. Arrange vegetables on top, place an avocado half in the centre and drizzle with a little extra virgin olive oil. Drizzle with avocado vinaigrette to taste, scatter with roasted nuts and seeds and serve.

Recipe courtesy of Australian Avocados.