2 cups fresh spinach leaves (can use from tub or bag)
¾ cup finely chopped purple cabbage (can buy already chopped)
½ an avocado
1 tablespoon sunflower seeds (optional)
1 tablespoon walnuts (use 2 tablespoons if not using sunflower seeds)
Sea salt and fresh ground pepper
1 tablespoon olive oil
Finely chop spinach leaves. Place in a bowl. Add chopped purple cabbage. Chop zucchini into rounds and then into quarters and place in bowl with the cabbage and spinach. Scoop out avocado and slice it into smaller pieces then place on veggies. Add seeds and nuts. Juice lemon and pour over veggies. Add oil and toss to combine, adding more oil or lemon as you like it. Season with sea salt and pepper.
Make ahead: The cabbage and zucchini can be chopped ahead of time.
NOTE: purple cabbage is not only prettier than green cabbage but it is also sweeter…