Clover Nolac Crispy Cabbage and Spinach Salad with Creamy Avo Tonnato

This crispy cabbage and spinach salad is a refreshing take on the usual that can be served as a creamy dip!

Serves: 4-5
Time: 15 minutes


1 cabbage wedge, chopped finely
Half cucumber, finely chopped
2-3 Swiss Chard spinach leaves, finely chopped
½ red onion, finely chopped
Handful fresh coriander, chopped

Pumpkin seeds for garnish
Sunflower seeds for garnish

For the crispy nachos
2 tortillas
1 tbsp olive oil
1 tsp mixed herbs
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste

For the Avo Tonnato
½ cup dairy free mayo
2 tbsp olive oil
Juice of half lemon
3-4 anchovies, chopped
½ avocado
½ cup Nolac dairy snack, plain flavor
Salt and pepper to taste


Make the crispy nachos by cutting the tortillas into nacho size pieces and add them to a bowl. Drizzle over the oil, mixed herbs, paprika and garlic powder and season with salt and pepper. Toss to coat well and transfer to an air fryer to bake at 180C for 7-10 minutes, or until golden and crispy.

Place all the salad ingredients into a bowl. To make the Avo Tonnato, add the mayo, olive oil, lemon juice, anchovies and avocado to a blender. Blend until smooth and stir in the Nolac dairy snack. Season with salt and pepper. Pour over the salad and mix together.
Serve salad with crispy nachos and garnish salad with pumpkin and sunflower seeds.

Chefs Tip: You can use it as a dip with nachos or add it as a topping to an epic sandwich.