Green Goddess Salad - My Way
Green Goddess Salad - My Way
Ingredients
For the Green Goddess Dressing
- 1/2 cup frozen spinach, (about 4-5 cubes)
- 2 shallots, peeled
- 1 garlic clove, peeled
- 1/2 avocado
- 1/4 cup pistachios, shelled
- 1 cup fresh basil, packed
- 12 ounces silken tofu, firm or extra-firm
- 2 tablespoons lemon juice, from 1/2 lemon
- 1 tablespoon miso paste
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
For the Salad Base
- 4 cups green cabbage, finely chopped
- 1 1/2 cups cucumber, diced
- 1/2 cup spring onions, chopped
For Garnish and Serving
- 2 tablespoons pistachios, shelled, for garnish
- 2 tablespoons fresh basil leaves, for garnish
- 4 flatbread, such as pita bread, for serving
Instructions
- 1
Add the frozen spinach, peeled shallots, peeled garlic clove, avocado, 1/4 cup shelled pistachios, packed fresh basil, silken tofu, lemon juice, miso paste, olive oil, and salt into a high-speed blender.
⏱️ 2 min
- 2
Blend all ingredients until the mixture is completely creamy and smooth. Scrape down the sides of the blender as needed to ensure everything is incorporated. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 3
In a large serving bowl, combine the finely chopped green cabbage, diced cucumber, and chopped spring onions.
⏱️ 5 min
- 4
Pour the prepared Green Goddess dressing generously over the chopped vegetables in the bowl.
⏱️ 1 min
- 5
Using salad servers or large spoons, thoroughly mix the vegetables with the dressing until all the vegetables are well coated and combined.
⏱️ 3 min
- 6
Top the salad with the remaining 2 tablespoons of shelled pistachios and fresh basil leaves for added texture and flavor.
⏱️ 1 min
- 7
Serve immediately with flatbread, such as pita bread, for scooping, or cover and refrigerate for later.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Green Goddess Salad - My Way
For the Green Goddess Dressing
- 1/2 cup frozen spinach, (about 4-5 cubes)
- 2 shallots, peeled
- 1 garlic clove, peeled
- 1/2 avocado
- 1/4 cup pistachios, shelled
- 1 cup fresh basil, packed
- 12 ounces silken tofu, firm or extra-firm
- 2 tablespoons lemon juice, from 1/2 lemon
- 1 tablespoon miso paste
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
For the Salad Base
- 4 cups green cabbage, finely chopped
- 1 1/2 cups cucumber, diced
- 1/2 cup spring onions, chopped
For Garnish and Serving
- 2 tablespoons pistachios, shelled, for garnish
- 2 tablespoons fresh basil leaves, for garnish
- 4 flatbread, such as pita bread, for serving
Instructions
- 1
Add the frozen spinach, peeled shallots, peeled garlic clove, avocado, 1/4 cup shelled pistachios, packed fresh basil, silken tofu, lemon juice, miso paste, olive oil, and salt into a high-speed blender.
⏱️ 2 min - 2
Blend all ingredients until the mixture is completely creamy and smooth. Scrape down the sides of the blender as needed to ensure everything is incorporated. Taste and adjust seasoning if necessary.
⏱️ 3 min - 3
In a large serving bowl, combine the finely chopped green cabbage, diced cucumber, and chopped spring onions.
⏱️ 5 min - 4
Pour the prepared Green Goddess dressing generously over the chopped vegetables in the bowl.
⏱️ 1 min - 5
Using salad servers or large spoons, thoroughly mix the vegetables with the dressing until all the vegetables are well coated and combined.
⏱️ 3 min - 6
Top the salad with the remaining 2 tablespoons of shelled pistachios and fresh basil leaves for added texture and flavor.
⏱️ 1 min - 7
Serve immediately with flatbread, such as pita bread, for scooping, or cover and refrigerate for later.
⏱️ 5 min