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Green Goddess Salad

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Green Goddess Salad is a vibrant, crunchy salad made with finely chopped vegetables and a creamy herb-packed dressing. Bright lemon, fresh herbs, and nutritional yeast create a flavorful plant-based dish perfect as a side, dip, or light meal.

Ingredients

1 small cabbage, finely diced (or iceberg lettuce)

3-4 small Persian cucumbers, finely diced

1 bunch green onions, sliced

1/4 cup chives, finely sliced

Juice of 2 lemons

1/4 cup olive oil

2 tbsp rice vinegar

2 cloves garlic

1 small shallot

1 cup fresh basil

1 cup spinach

1/3 cup nutritional yeast

1/4 cup walnuts

1 tsp salt

Instructions

  1. Finely dice the cabbage (or lettuce), Persian cucumbers, green onions, and chives. Add them to a large bowl and toss gently to combine.
  2. In a blender or food processor add lemon juice, olive oil, and rice vinegar.
  3. Add garlic, shallot, basil, spinach, nutritional yeast, walnuts, and salt.
  4. Blend until the dressing becomes completely smooth and creamy.
  5. Pour the green goddess dressing over the chopped vegetables.
  6. Toss well until all vegetables are evenly coated with the dressing.
  7. Serve immediately as a salad, side dish, taco topping, or dip with tortilla chips.

Notes

  • Blend half an avocado into the dressing for a richer and creamier texture.
  • Add jalapeno or red pepper flakes to the dressing for a spicy variation.
  • Kale can be used instead of cabbage for a heartier texture.
  • For a nut-free version replace walnuts with sunflower seeds or pumpkin seeds.
  • Add grilled chicken, shrimp, chickpeas, or tofu for extra protein.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • If making ahead, keep dressing separate from vegetables to maintain crunch.
  • The dressing can be stored separately in the refrigerator for up to 4 days.

Nutrition

Find it online: http://recipesbyjanet.com/green-goddess-salad/