GREEN GODDESS SALAD

Ingredients

• 0.5 cup Unsalted Pistachios (for dressing, roughly 75 g)
• 1 medium Ripe Avocado (peeled, pitted and flesh scooped)
• 0.25 cup Fresh Basil Leaves (packed, roughly 15 g)
• 2 tablespoon Extra Virgin Olive Oil
• 2 tablespoon Lemon Juice (freshly squeezed)
• 1 tablespoon Apple Cider Vinegar
• 0.5 teaspoon Sea Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 cup Green Cabbage (shredded)
• 1 medium Cucumber (diced, seeds removed if large)
• 3 stalks Spring Onion (white and green parts sliced)
• 2 tablespoon Unsalted Pistachios (for garnish) (roughly chopped)
• 1 tablespoon Fresh Basil Leaves (for garnish) (whole leaves)

Instructions

1. Gather and Wash Ingredients

   Rinse the cabbage, cucumber, spring onion, basil, and pistachios under cold water. Pat dry with a clean kitchen towel.

   Time: PT4M

2. Prepare the Pistachio‑Avocado Dressing

   Add ½ cup unsalted pistachios, avocado flesh, ¼ cup basil leaves, olive oil, lemon juice, apple cider vinegar, salt, and pepper into the blender. Blend on high until the mixture is completely smooth and creamy, about 2 minutes.

   Time: PT2M

3. Chop the Vegetables

   Shred the cabbage into thin strips, dice the cucumber into bite‑size pieces, and slice the spring onion thinly on a diagonal.

   Time: PT5M

4. Combine Vegetables and Dressing

   Place the shredded cabbage, diced cucumber, and sliced spring onion in the mixing bowl. Pour the pistachio‑avocado dressing over the vegetables and toss gently until every piece is evenly coated.

   Time: PT3M

5. Garnish and Serve

   Transfer the tossed salad to a serving bowl. Sprinkle the remaining 2 Tbsp chopped pistachios and whole basil leaves on top for texture and color.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

15 g

Fat

18 g

Fiber

6 g