Pink Paleo Salad with lemon dressing

Makes: 3 1/2 carb blocks, 19 fat blocks

For the salad
1 pink lady apple, finely sliced (2 carb)
2 1/4 cups / approx 170g raw red cabbage, finely sliced (1 carb)
5 black olives, pitted and halved (1 fat)

For the dressing
2 Tbsp / 30ml extra virgin olive oil (18 fat)
Juice of 1/2 lemon (1/2 carb)
1 large garlic clove, peeled and crushed
1 Tbsp flat lead parsley, chopped
Black pepper

1) Cut cabbage into quarters, discard outer leaves and remove the core. Shred as finely as you can. The slice / grate function on a food processor achieves best results...lovin' my new Magimix (other brands are available!)
2) Combine shredded cabbage with the apple and olives.
3) Make the dressing by whisking everything together until well blended.
4) Pour dressing over salad and toss until everything is evenly coated and the cabbage has 'stained' the apple pink.

TIP: Scale amounts up (we like a bit of crossfit scaling) to make a big salad for BBQ at the weekend..yay!