January 23, 2023

Green Goddess Salad Recipe

green-goddess-salad-recipe

Green Goddess Salad is a refreshing and flavorful salad that is made with a variety of greens and vegetables, and dressed with a tangy and creamy Green Goddess dressing. The salad gets its name from the Green Goddess dressing, which is made with mayonnaise, sour cream, and a blend of fresh herbs, such as parsley, tarragon, and chives. The dressing is seasoned with garlic and lemon juice, and is often used to dress salad greens, vegetables, and seafood.

Green Goddess Salad is a great option for a summertime meal, as it is light, refreshing, and packed with nutrients. It is typically served as a side dish, but it can also be enjoyed as a main course with the addition of protein, such as tofu.

INGREDIENTS

  • 1 small head or 1/2 large head green cabbage
  • 3 large stalks celery
  • 1 medium cucumber
  • 1/2 green bell pepper
  • 4 medium green onions
  • 1/3 cup roasted sunflower seeds, more for garnish, optional

For Dressing

  • 1/2 cup tahini, stirred
  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons warm water, more as needed
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup
  • 1 1/2 cups baby spinach leaves
  • 3/4 cup fresh basil leaves,
  • 1/4 cup dark green parts of green onions
  • 2 cloves garlic
  • 1/4 cup nutritional yeast, more for garnish, optional
  • 1/2 teaspoon salt, more to taste
  • 1/4 teaspoon freshly ground black pepper

DIRECTIONS

  1. To make the dressing, add the tahini, lemon juice, warm water, red wine vinegar, oil, mustard, maple syrup, spinach, basil, garlic, nutritional yeast, salt, and pepper to a blender.
  2. Blend until very smooth and creamy. If too thick, add 1 teaspoon warm water at a time as needed to reach desired consistency.
  3. To make the salad, slice the cabbage into quarters. Remove the tough stem using a sharp knife and then dice. Place in a large bowl.
  4. Dice the celery, cucumber, and pepper. Thinly slice the green onions. Add to the bowl with the cabbage.
  5. Pour the dressing over the vegetables, then add the sunflower seeds. Toss to coat. Adjust the seasoning with salt and pepper to taste. Serve garnish with additional roasted sunflower seeds and nutritional yeast, if desired.

The salad is easy to customize, and you can add your favorite greens and vegetables to the mix. It is a great way to use up any leftover greens or vegetables you may have in your fridge, and is a delicious way to add more vegetables to your diet.