Description
A vibrant and nutritious Green Goddess Salad featuring a delicious dairy-free herbaceous dressing, perfect for quick meals or gatherings.
Ingredients
Scale
- For the Salad Base:
- 4 cups napa cabbage, finely diced
- 2 green onions, finely sliced
- 2 Persian cucumbers, finely diced
- ½ head fennel, thinly sliced
- ½ cup pepitas (pumpkin seeds), toasted with salt and pepper
- For the Green Goddess Dressing:
- ¼ cup raw cashews, soaked in water for 1 hour and drained
- 2 tablespoons extra-virgin olive oil
- ¼ avocado
- 1 cup fresh basil
- 1 cup spinach
- 2 tablespoons fresh tarragon
- 2 garlic cloves
- Juice of 2 lemons
- ¼ teaspoon sea salt
- ⅛ tablespoon ground black pepper
Instructions
- Finely dice the napa cabbage and place it in a large salad bowl.
- Slice the green onions thinly and add to the bowl.
- Dice the Persian cucumbers into small, uniform pieces and add them to the mixture.
- Thinly slice the fennel using a sharp knife or mandoline and combine with other vegetables. Toss the vegetables gently to combine.
- Heat a small skillet over medium heat. Add the pepitas to the dry skillet. Toast for 2-3 minutes, shaking occasionally until fragrant and lightly golden. Season with a pinch of salt and pepper. Remove from heat and set aside to cool.
- Drain the soaked cashews and add them to a blender or food processor. Add the olive oil, avocado quarter, fresh basil, spinach, and tarragon. Add the garlic cloves, lemon juice, salt, and pepper. Blend on high speed for 1-2 minutes until completely smooth and creamy. If the dressing is too thick, add 1-2 tablespoons of water and blend again.
- Pour about half of the dressing over the prepared vegetables. Toss thoroughly to coat all ingredients evenly. Add more dressing as needed until the salad reaches your desired creaminess. Sprinkle the toasted pepitas over the top. Serve immediately or refrigerate for 15-30 minutes to allow flavors to meld.
Notes
- Dice vegetables uniformly for the best texture.
- If you’re short on time, use hot water and soak cashews for 15-20 minutes instead of an hour.
- The Green Goddess dressing will keep for up to 5 days in the refrigerator and makes an excellent dip or sauce for other dishes.
- Consider storing the dressing separately from the vegetables if making ahead.
- Add a squeeze of fresh lemon juice and a drizzle of olive oil to refresh leftovers before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: N/A
Nutrition
- Serving Size: 1.5 cups
- Calories: 165
- Sugar: N/A
- Sodium: N/A
- Fat: 13
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 12
- Fiber: 4
- Protein: 5
- Cholesterol: N/A