Green Goddess Salad


 

Dressing

  • 1 cup baby spinach
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • ⅓ cup loosely packed fresh basil leaves
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons coarsely chopped tarragon leaves
  • ½ medium shallot, peeled, coarsely chopped
  • 1 small garlic clove, peeled and chopped
  • ½ teaspoon anchovy paste
  • ¼ cup fresh lime juice (from 2 medium limes)
  • 6 tablespoons olive oil
  • ½ cup mayonnaise
  • ¾ teaspoon kosher salt

Salad

  • 4 cups chopped green cabbage
  • 4 cups chopped hearts of romaine
  • 3 medium Persian cucumbers, sliced
  • ½ cup thinly sliced green onions
  • 1 medium ripe avocado, peeled and chopped
  • ¼ cup chopped roasted, salted pistachios

Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.

all ingredients for a green goddess dressing in a blender.

Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing.

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