Eating Green Goddess Salad with Chips

Ingredients

• 1/2 head Cabbage (green, outer leaves removed, finely chopped)
• 1 large Cucumber (seeded and diced)
• 2 stalks Green Onions (white and green parts sliced thin)
• 2 cups Spinach (fresh baby spinach, loosely packed)
• 1/4 cup Raw Almonds (roughly chopped)
• 1 large Shallot (finely minced)
• 2 cloves Garlic (minced)
• 1 large Lemon (juiced (about 3 tbsp))
• 2 tbsp Apple Cider Vinegar
• 1/2 cup Olive Oil (extra‑virgin preferred)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)

Instructions

1. Chop Cabbage

   Remove the outer leaves of the cabbage, cut it in half, then finely chop the half‑head into bite‑size pieces.

   Time: PT5M

2. Dice Cucumber

   Slice the cucumber lengthwise, remove seeds if desired, then dice into ½‑inch cubes.

   Time: PT2M

3. Slice Green Onions

   Trim the root ends, slice both white and green parts thinly.

   Time: PT1M

4. Tear Spinach

   Roughly tear the spinach leaves into bite‑size pieces; no need to chop.

   Time: PT1M

5. Chop Almonds

   Roughly chop the raw almonds into small pieces; optional: toast them in a dry pan for 2‑3 minutes for extra flavor.

   Time: PT2M

6. Mince Shallot and Garlic

   Finely mince the shallot and garlic cloves together.

   Time: PT2M

7. Prepare Dressing

   In a small bowl, whisk together lemon juice, apple cider vinegar, olive oil, grated Parmesan, minced shallot, minced garlic, salt, and pepper until the mixture emulsifies.

   Time: PT5M

8. Assemble Salad

   Add the chopped cabbage, cucumber, green onions, spinach, and almonds to the large mixing bowl. Pour the dressing over the vegetables and toss gently until everything is evenly coated.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

12 g

Fat

20 g

Fiber

4 g