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

Ingredient Substitutions

• Instead of Unsalted Pistachios: Walnuts, Almonds
• Instead of Ripe Avocado: Ripe Banana (for texture), Silken tofu (vegan)
• Instead of Fresh Basil Leaves: Spinach, Parsley
• Instead of Extra Virgin Olive Oil: Avocado oil, Grapeseed oil
• Instead of Lemon Juice: Lime juice, Apple cider vinegar (half amount)
• Instead of Apple Cider Vinegar: White wine vinegar, Rice vinegar
• Instead of Sea Salt: Kosher salt, Himalayan pink salt
• Instead of Black Pepper: White pepper
• Instead of Green Cabbage: Red cabbage, Savoy cabbage
• Instead of Cucumber: Zucchini
• Instead of Spring Onion: Chives, Leeks
• Instead of Unsalted Pistachios (for garnish): Toasted pumpkin seeds
• Instead of Fresh Basil Leaves (for garnish): Microgreens

Equipment Needed

• Blender
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Spatula or Salad Tossers
• Serving Bowl

Critical Steps — Do Not Skip

• Blending the dressing to a completely smooth, creamy texture.
• Ensuring the vegetables are evenly coated with dressing.

Chef Tips from the Video

• Toast pistachios lightly in a dry skillet for 2 minutes to enhance nutty flavor.
• Use chilled cucumber for extra crunch.
• For a brighter flavor, add a pinch of smoked paprika to the dressing.

Troubleshooting

Storage

Refrigerator: Store leftover salad in an airtight container for up to 2 days. The dressing may thicken; stir before serving.

Freezer: Not recommended; texture of fresh vegetables will degrade.

Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• The pistachio‑avocado dressing can be prepared up to 24 hours ahead and kept refrigerated; bring to room temperature and re‑blend briefly before using.
• Chop all vegetables in advance and store them dry in a sealed container; add dressing just before serving.

Frequently Asked Questions