What was missing in the Green Goddess Salad

Ingredients

• 4 cups Spinach (fresh baby spinach, washed and dried)
• 2 cups Green Cabbage (thinly shredded)
• 1 small Jalapeño (seeded and finely minced; adjust heat to taste)
• 2 medium Shallots (minced)
• 1 clove Garlic (minced)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 tablespoon Apple Cider Vinegar (raw, unfiltered)
• 3 tablespoons Olive Oil (extra‑virgin)
• 1 large Avocado (ripe, pitted and diced (about 150 g))
• ¼ cup Parmesan Cheese (freshly grated)
• ¼ cup Almonds (toasted and coarsely chopped)
• ½ teaspoon Salt (fine sea salt)
• 2 stalks Green Onion (sliced thinly)

Instructions

1. Prepare Greens

   Wash the spinach and cabbage, spin dry or pat with a towel, then shred the cabbage and place all greens in a large mixing bowl.

   Time: PT5M

2. Chop Aromatics

   Remove seeds from the jalapeño, then finely mince the jalapeño, shallots, garlic and slice the green onions.

   Time: PT5M

3. Make Dressing

   In the food processor combine avocado, lemon juice, apple cider vinegar, olive oil, garlic, jalapeño, salt, Parmesan and toasted almonds. Blend until smooth and creamy.

   Time: PT5M

4. Toss Salad

   Pour the dressing over the greens, add the minced aromatics, and toss gently until everything is evenly coated.

   Time: PT3M

5. Serve

   Transfer the tossed salad to a serving bowl, garnish with extra almond slices and a sprinkle of Parmesan if desired, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

15 g

Fat

28 g

Fiber

7 g