Green Goddess Salad
This viral green goddess salad is vibrant, flavorful, and packed with veggies—anything but boring and perfect for lunch or dinner!
Servings: 9
Equipment
- Blender or Food Processor
Ingredients
- 1 Cup kale rainbow, chopped
- 2 Cups napa cabbage chopped
- 1 Cup red cabbage chopped
- 1 red onion thinly sliced
- 2 cucumbers sliced
- 5 sweet peppers sliced
- 1 avocado sliced
For the Dressing:
- 2 Cups baby spinach
- ½ Cup basil leaves
- 1 shallot small
- 3 Cloves garlic
- 1 Tablespoon cashews
- ⅓ Cup parmesan grated
- 1 Teaspoon black pepper coarse
- ½ Teaspoon salt
- ⅓ Cup extra-virgin olive oil
- 2 Tablespoon rice wine vinegar
- ½ lemon juiced, about 1 Tablespoon
Instructions
Make the Dressing:
- Add the spinach, basil, shallot, garlic, cashews, parmesan, salt, pepper, olive oil, rice wine vinegar, and lemon juice to a food processor or blender.
- Blend until pureed. Pour into a sealable container and refrigerate until ready to use.
Assemble the Salad:
- Finely chop the kale, napa cabbage, and red cabbage and add to a large salad bowl.
- Pour dressing over the salad and toss to coat.
- Thinly slice the red onion, cucumber, sweet peppers, and avocado. Top the salad with these thinly sliced vegetables.
- Serve in individual bowls.
Notes
Use fresh ingredients: Inspect the ingredients and choose the best and freshest salad vegetables you can find at the grocery store.
Don’t overdo the dressing: Start by adding a small amount of dressing to the salad, and add more as needed. The dressing has vibrant flavors and a little goes a long way.
Make it ahead: If you’re planning on serving the salad at a party or gathering, prepare the ingredients ahead of time and refrigerate them separately until you’re ready to serve. This will keep the salad fresh and crisp.
Don’t overdo the dressing: Start by adding a small amount of dressing to the salad, and add more as needed. The dressing has vibrant flavors and a little goes a long way.
Make it ahead: If you’re planning on serving the salad at a party or gathering, prepare the ingredients ahead of time and refrigerate them separately until you’re ready to serve. This will keep the salad fresh and crisp.
Nutrition
Calories: 174kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 209mg | Potassium: 523mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3786IU | Vitamin C: 113mg | Calcium: 115mg | Iron: 1mg
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