Green Goddess Salad

Name: Green Goddess Salad
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 cup baby spinach; 1 cup coarsely chopped fresh flat-leaf parsley; 1/3 cup loosely packed fresh basil leaves; 3 tablespoons chopped fresh chives; 2 tablespoons coarsely chopped tarragon leaves; 🧅 1/2 medium shallot, peeled, coarsely chopped; 🧄 1 small garlic clove, peeled and chopped; 1/2 teaspoon anchovy paste; 🍋 1/4 cup fresh lime juice (from 2 medium limes); 6 tablespoons olive oil; 1/2 cup mayonnaise; 🧂 3/4 teaspoon kosher salt; 4 cups chopped green cabbage; 4 cups chopped hearts of romaine; 🥒 3 medium Persian cucumbers, sliced; 1/2 cup thinly sliced green onions; 🥑 1 medium ripe avocado, peeled and chopped; 1/4 cup chopped roasted, salted pistachios

Cost $12.5, save $8

Source: Recommended by CookPal

30 Min
4 Servings
$12.5

Green Goddess Salad

Cost $12.5, save $8

Source: Recommended by CookPal

30 Min
4 Servings
$12.5

INGREDIENTS

Dressing
- 1 cup baby spinach
- 1 cup coarsely chopped fresh flat-leaf parsley
- 1/3 cup loosely packed fresh basil leaves
- 3 tablespoons chopped fresh chives
- 2 tablespoons coarsely chopped tarragon leaves
- 🧅 1/2 medium shallot, peeled, coarsely chopped
- 🧄 1 small garlic clove, peeled and chopped
- 1/2 teaspoon anchovy paste
- 🍋 1/4 cup fresh lime juice (from 2 medium limes)
- 6 tablespoons olive oil
- 1/2 cup mayonnaise
- 🧂 3/4 teaspoon kosher salt
Salad
- 4 cups chopped green cabbage
- 4 cups chopped hearts of romaine
- 🥒 3 medium Persian cucumbers, sliced
- 1/2 cup thinly sliced green onions
- 🥑 1 medium ripe avocado, peeled and chopped
- 1/4 cup chopped roasted, salted pistachios

STEPS

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. Scrape down sides if needed.

Add mayonnaise and salt to the blender; blend until smooth. Cover and chill until ready to serve.

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 with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing.

NUTRIENTS

Per 1 serving

🔥

535

Calories

5
Protein
15
Carbs
53
Fats

💡 You can prepare the dressing a day in advance and store it in the refrigerator to save time.For a vegan version, substitute the mayonnaise with vegan mayo and omit the anchovy paste.Feel free to include or substitute ingredients like arugula, kale, or other mixed greens for added variety.Use a mandoline slicer for more uniform cucumber and onion slices.