- ½ Head of Green Cabbage, finely shredded
- 1-2 Avocadoes, cubed
- ½ cup Fresh Parsley, finely chopped
- Pink Salt
- Olive Oil
Work the salt into the cabbage by squeezing the cabbage
until juices will start flowing out. Let rest for a few
minutes. While the cabbage is resting cube the avocadoes
and chop parsley. Combine everything together. Add olive
oil. For an extra zing add freshly squeezed lemon juice.
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