Green Goddess Salad

This healthy spin on an enduring classic is big on flavor and nutrients. Taking full advantage of fresh, seasonal produce, her green goddess salad uses crisp, healthy greens and adds avocado for silky texture and good fat. The dressing is loaded with phytonutrients and a blend of superfoods including nutritional yeast, cashews and vinegar.

Ingredients

Salad Greens

• 1 small green cabbage
• 1 bunch of kale (spine removed)
• 3-4 Persian cucumbers (or 1 large – peeled and deseeded)
• 1 bunch of green onions
• 1 avocado
• 8 green olives

Optional greens: bib, Boston or butter lettuce, romaine, arugula, escarole or broccoli or cabbage slaw.

Dressing:

• 1 cup of basil leaves
• 1 cup of spinach leaves
• ½ cup cilantro
• ½ cup parsley
• 2 garlic cloves
• 1 small shallot
• Zest of 1 lemon + the juice of 2 lemons
• 1/4 cup of olive oil
• ½ cup of cashews
• 1/3 cup of nutritional yeast
• 1 teaspoon of salt
• 2 tablespoons of rice vinegar or apple cider vinegar

Garnish:  1/4 cup of finely chopped chives

Directions

1. Chop all the salad ingredients finely and place in a salad bowl.
2. Add all the dressing ingredients to a blender and blend until creamy. If it’s too thick, add a little water. Once blended, add the chopped chives and pour the green goddess dressing over the salad greens. Mix well.
3. Option: Cashews can be replaced by ½ cup of tahini