Green Goddess Salad

Ingredients

• 2 cups Green Cabbage (shredded)
• 1 cup Cucumber (seedless, diced)
• 1 jalapeño Jalapeño (seeded, thinly sliced)
• 2 tablespoons Green Onion (white and green parts, finely chopped)
• 1 tablespoon Shallot (minced)
• 1 clove Garlic (minced)
• 0.5 fruit Avocado (peeled and pitted)
• 1 cup Fresh Spinach (packed)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 0.25 cup Almonds (unsalted, roughly chopped)
• 2 tablespoons Olive Oil (extra virgin)
• 0.5 teaspoon Salt (to taste)
• 0.25 cup Parmesan Cheese (freshly grated)
• 0.25 teaspoon Black Pepper (freshly ground, optional)

Instructions

1. Prepare the Vegetables

   On a clean cutting board, shred the green cabbage, dice the cucumber, and thinly slice the seeded jalapeño. Transfer all to a large mixing bowl.

   Time: PT10M

2. Make the Avocado‑Spinach Dressing

   Add the green onion, shallot, garlic, avocado flesh, fresh spinach, lemon juice, chopped almonds, olive oil, salt, black pepper (if using), and grated Parmesan to the blender. Blend on high until smooth and creamy, stopping to scrape the sides as needed.

   Time: PT5M

3. Combine Salad and Dressing

   Pour the dressing over the chopped vegetables. Toss gently until everything is evenly coated.

   Time: PT5M

4. Serve

   Transfer the dressed salad to a serving platter or individual bowls. Garnish with a few extra almond slices or a sprinkle of Parmesan if desired.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

15g

Fat

18g

Fiber

5g