Description
This Green Goddess Salad is a colorful, crisp medley of fresh vegetables tossed in a creamy, herb-packed dressing. It’s refreshing, nourishing, and packed with bold flavors in every bite.
Ingredients
Units
Scale
- 1 cup kale, chopped
- 2 cups napa cabbage, chopped
- 1 cup red cabbage, chopped
- 1 red onion, thinly sliced
- 2 cucumbers, sliced
- 5 sweet peppers, sliced
- 1 avocado, sliced
- 2 cups baby spinach
- 1/2 cup basil leaves
- 1 small shallot
- 3 cloves garlic
- 1 tablespoon cashews
- 1/3 cup grated parmesan
- 1 teaspoon coarse black pepper
- 1/2 teaspoon salt
- 1/3 cup extra-virgin olive oil
- 2 tablespoons rice wine vinegar
- 1/2 lemon, juiced (about 1 tablespoon)
Instructions
- Prepare all vegetables: chop the kale, napa cabbage, and red cabbage. Slice the red onion, cucumbers, sweet peppers, and avocado. Set aside.
- In a blender, combine baby spinach, basil leaves, shallot, garlic, cashews, parmesan, black pepper, salt, olive oil, rice wine vinegar, and lemon juice. Blend until smooth and creamy.
- In a large bowl, add chopped kale and massage lightly to soften.
- Add the remaining vegetables to the bowl and toss gently.
- Drizzle the prepared dressing over the salad and toss again to coat evenly.
- Serve immediately, or refrigerate briefly before serving for extra freshness.
Notes
- Chill the dressing before serving to enhance flavor.
- Add the avocado right before serving to keep it fresh.
- Use a mandolin for perfectly thin onion slices.
- Dressing can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 360mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg