I’ve been making this avocado coleslaw as a yummy, healthier alternative for those of us that like a creamy based salad. It’s become my favorite topper to fish tacos at home! The slaw was also well received as a side to beef BBQ with shelled and cooked edamame mixed in for extra an extra boost of protein and heartiness. You could also add some heat with a few shakes of the hot sauce bottle.
1 package broccoli or shredded cabbage coleslaw
1 ripe small avocado
1/2 Cup plain Greek yogurt
Juice of half a lime (about 1 TB)
1 TB olive oil
1/2 TSP garlic salt
1/4 TSP pepper
Rinse the coleslaw and set aside. In a mixing bowl, mix together all remaining ingredients. Fold in the coleslaw and refrigerate covered until chilled. Serve and enjoy!