Green Goddess salad

Ingredients

• ½ head Green Cabbage (core removed, finely shredded)
• 1 medium English Cucumber (seedless preferred, diced)
• 4 stalks Green Onions (white and green parts sliced)
• 2 cups Fresh Spinach (packed, washed)
• ¼ cup Parmesan Cheese (freshly grated)
• 2 tablespoons White Vinegar (distilled)
• 1 clove Garlic (minced)
• ½ Avocado (ripe, flesh scooped)
• 2 tablespoons Lemon Juice (freshly squeezed (≈½ lemon))
• ¼ cup Olive Oil (extra‑virgin, light drizzle)
• ¼ cup Walnuts (toasted, roughly chopped)
• 2 tablespoons Pomegranate Seeds (for garnish)
• 1 tablespoon Water (add only if dressing is too thick)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the Vegetables

   Using a chef's knife and cutting board, finely shred half a head of green cabbage, dice the cucumber, and slice the green onions. Transfer everything to a large mixing bowl.

   Time: PT10M

2. Make the Dressing

   Grate ¼ cup Parmesan cheese. In the food processor combine the grated Parmesan, 2 cups fresh spinach, 2 tbsp white vinegar, 1 minced garlic clove, the flesh of half an avocado, 2 tbsp lemon juice, ¼ cup olive oil, and ¼ cup toasted walnuts. Blend until smooth.

   Time: PT10M

3. Adjust Dressing Consistency

   If the dressing looks too thick, add 1‑2 tbsp water and a splash more lemon juice, then blend briefly until the desired creamy consistency is reached.

   Time: PT2M

4. Combine Salad and Dressing

   Pour the dressing over the chopped vegetables in the mixing bowl. Toss gently with a whisk or clean hands until every piece is evenly coated.

   Time: PT5M

5. Garnish and Serve

   Transfer the dressed salad to a serving plate. Sprinkle extra toasted walnuts and 2 tbsp pomegranate seeds on top for color and crunch.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

15 g

Fat

18 g

Fiber

5 g