Green goddess salad recipe🥗🥬🥒

Ingredients

• 2 cups Green Cabbage (shredded into bite‑size pieces)
• 1 medium Cucumber (peeled if desired, diced)
• 3 stalks Spring Onions (thinly sliced)
• 1 large Lemon (juice and zest)
• 2 cups Fresh Spinach (packed, washed)
• 0.25 cup Fresh Basil (loosely packed)
• 0.25 cup Fresh Parsley (loosely packed)
• 2 tablespoons Chives (finely chopped)
• 1 small Shallot (peeled and roughly chopped)
• 2 cloves Garlic (peeled)
• 0.25 cup Olive Oil (extra‑virgin recommended)
• 0.25 cup Parmesan Cheese (freshly grated; can substitute nutritional yeast for vegan option)
• 0.25 cup Walnuts (optional, toasted; omitted if allergic)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep the Vegetables

   On a cutting board, shred the cabbage into bite‑size pieces, dice the cucumber, slice the spring onions thinly, and finely chop the shallot. Transfer all to a large mixing bowl.

   Time: PT5M

2. Make the Green Goddess Dressing

   Add spinach, basil, parsley, chives, the chopped shallot, garlic cloves, lemon juice, lemon zest, grated Parmesan (or nutritional yeast), and olive oil into the blender. Blend on high until smooth and creamy. Season with salt and pepper to taste.

   Time: PT2M

3. Combine and Toss

   Pour the dressing over the prepared vegetables in the bowl. Using a spatula or wooden spoon, toss everything together until the veggies are evenly coated.

   Time: PT1M

4. Serve

   Transfer the salad to serving plates or a serving bowl. Enjoy immediately or refrigerate for up to 2 hours.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

12 g

Fat

18 g

Fiber

4 g