A crunchy coleslaw inspired salad with a creamy dreamy green, herby dressing!
Prep Time19 minutesmins
Total Time20 minutesmins
Course: Main Course, Snack
Servings: 6
Ingredients
For the salad
1small green cabbagefinely chopped
1large english cucumberfinely chopped
1bunch green onionsthinly sliced
1jalapenodeseeded and finely chopped
1/4cupfresh chivesfinely sliced
1large ripe avocadodiced
For the dressing
Juice of 2 lemons
1/4cupwater
1/4cupextra virgin olive oil
2tbsprice vinegar
1cupkale
1cupfresh basil
1/4cupfresh dill
1small shalotquartered
2-3cloves of garlicchopped
1/3cupnutritional yeast
1/4cupmix of raw walnuts and cashews
1tspsea salt
For serving (optional)
Corn tostadas
Refried pinto beanswarmed up
Instructions
Salad: In a large salad bowl add in all of your chopped ingredients and toss to combine.
Dressing: In a high speed blender, add in all ingredients and blend on high for 60 seconds or until you reach a thick and creamy smooth consistency.
Pour the dressing over salad and toss well to coat thoroughly.
Enjoy right away as is, as a dip or serve on corn tostadas with warmed refried pinto beans.
Store leftover Green Goddess Salad in an airtight container in the refrigerator for up to 2-3 days.
Notes
Note: Great as a meal prep salad as the lemon and vinegar help keep the dressing bright green and fresh while the crunchy base of cucumber and cabbage stay crisp and won’t go soggy.