My take on the green goddess salad by @bakedbymelissa! No one could believe it didn’t contain avocados! I made it as I had a bag of nutritional yeast laying in the pantry but you can definitely do it min vegan and use use grated Parmesan. We loved it and had it over 2 days as it stays nice and fresh in the fridge.
The Green Goddess
Prep time:
Cook time:
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- Ingredients
- Method
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- Nutrition
BY YASMINE IDRISS
My take on the green goddess salad by @bakedbymelissa! No one could believe it didn’t contain avocados! I made it as I had a bag of nutritional yeast laying in the pantry but you can definitely do it min vegan and use use grated Parmesan. We loved it and had it over 2 days as it stays nice and fresh in the fridge.
Ingredients
For the dressing:
- 1 cup fresh spinach
- 1 small onion (or shallot)
- 4 small garlic cloves
- 2 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1/4 cup pine nuts
- 1 tsp pesto paste , (or 1 cup fresh basil leaves)
- 1/3 cup nutritional yeast , (or 1/3 cup finely grated Parmesan)
- Salt , (to taste)
- 2 tbsp apple vinegar
For the salad:
- 1 small cabbage, chopped
- 4 small cucumbers, chopped
- 1 bunch chives,, finely chopped
- 1 bunch green onions, sliced
METHOD
- 1)
Blend the dressing in food processor, then mix into the finely chopped veggies.
Notes
Serve cold, as a dip with chips or as a side salad.