Cooked - Green Goddess Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Green Goddess Salad

4.0

2 c. loosely packed baby spinach (about 2 ounces)

½ c. fresh basil leaves

½ c. fresh parsley leaves

¼ c. grated parmesan cheese (about 1 ounce)

1 ½ tsp. kosher salt, plus more to taste

1 tsp. ground black pepper

2 garlic cloves

1 avocado

1 shallot, quartered

5 tbsp. fresh lemon juice (from about 2 lemons)

¼ c. olive oil

8 oz. sugar snap peas, sliced on the diagonal into ¼-inch pieces

4 green onions, thinly sliced

1 English cucumber, finely chopped (about 2 cups)

½ head green cabbage, finely chopped (about 4 cups)

½ tsp. kosher salt

For the dressing: In a blender, add the ingredients in this order: spinach, basil, parsley, parmesan cheese, salt, pepper, garlic, avocado, and shallot. Pour in the lemon juice and olive oil, then blend until smooth, scraping down the sides once, 1 to 2 minutes. The dressing will be very thick to ensure it thoroughly coats hearty greens and vegetables like cabbage and snap peas. If you prefer a thinner consistency, add cold water 1 tablespoon at a time (up to ⅓ cup), blending after each addition, until the dressing reaches your desired thickness.
For the salad: In a large bowl, toss together the snap peas, green onions, cucumber, cabbage, and salt. Add the dressing and toss to coat well.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🌸Spring

DifficultyVery Easy ⏰ 15m

Created 11 weeks ago

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