Recipes

Tuscan Cabbage Salad with Avocado and Truffle

If you haven't combined truffle with avocado before, then now is the time. And the best part? You can make and toss this salad ahead for easy dining options with family or friends.

By Chef Laura Briscoe

December 16, 2024

Over the Top Tuscan Salad with Avocado

First enjoyed by Chef Laura in 2006 in Florence, Italy, this simple salad has the decadence of truffle, the crunch of Sunflower Crunch and the velvety texture and rich taste of avocado. If you haven't combined truffle with avocado before, then now is the time. And the best part? You can make and toss this salad ahead for easy dining options with family or friends.

Tuscan Cabbage Salad with Avocado and Truffle

By Chef Laura Briscoe

Prep time:15 minutes

Cook Time:None!

Servings:8-10 servings as a side

Ingredients

1 head Savoy or Napa Cabbage, thinly shredded
2 medium or 1 large Avocados, peeled, sliced or diced
1 teaspoon Kosher salt
1/4 cup avocado oil
2 teaspoons White Truffle oil, or more to taste
1/3 cup Sunflower Crunch
Truffle Salt or Fleur de sel, as needed

Instructions

In medium bowl, toss cabbage lightly with salt and avocado oil. Allow to sit at least one hour to allow cabbage to “melt”.
Layer avocado over the cabbage, then sprinkle with Over the Top, the Italian.
Drizzle with white truffle oil (a few drops will do), and finish with fleur del sel as a sparkle garnish. Toss again just before serving.

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