Upgraded Green Goddess Salad
Servings: 2
This bright and crunchy green goddess salad recipe is bursting with herby flavor, creamy avocado-cashew dressing, toasted pepitas. Naturally vegan, protein-rich and full of fiber and antioxidants, it's a filling plant-based salad.
Equipment
- Large salad bowl
- sharp knife
Ingredients
- 4 cups napa cabbage finely diced
- 2 green onions finely sliced
- 2 persian cucumbers finely diced
- ½ head fennel thinly sliced
- ½ cup pepitas toasted w/ salt and pepper
Green Goddess Dressing
- ¼ cup raw cashews soaked in water for 1 hr (drained)
- 2 tbsp extra-virgin olive oil
- ¼ avocado
- 1 cup fresh basil
- 1 cup spinach
- 2 tbsp tarragon
- 2 garlic clove
- 2 lemons juiced
- ¼ teaspoon sea salt
- ⅛ tbsp ground black pepper
Instructions
- Wash and chop cabbage, green onions, cucumbers and fennel with a sharp knife. Place in a large bowl and mix.
- In a blender, combine dressing ingredients and blend until smooth.
- Pour dressing on top of salad and mix well. Sprinkle pepitas seeds on top.
Notes
- Want it spicier? Add a jalapeño to the dressing or sprinkle chili flakes on top.
- Make it ahead: Store dressing and chopped veggies separately for freshness.
- Nut-free version: Swap cashews for soaked sunflower seeds in the dressing.
- Protein boost: Add a handful of chickpeas, hemp seeds, or tempeh strips.
Nutrition
Calories: 461kcal, Carbohydrates: 37g, Protein: 15g, Fat: 34g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 19g, Trans Fat: 0.01g, Sodium: 362mg, Potassium: 1574mg, Fiber: 12g, Sugar: 10g, Vitamin A: 3139IU, Vitamin C: 123mg, Calcium: 331mg, Iron: 8mg