Green Goddess Salad 🌱✨🫶
It did not disappoint!
Melissa’s salad recipes always require lots of fine chopping which is what makes them so delish!
For the salad:
Finely dice cabbage, cucumbers and scallions.
The dressing is: 2 garlic cloves, 1 shallot, juice of 2 lemons, chives, 1/4 cup EVOO, splash red wine vinegar, nutritional yeast, spinach, basil & nuts. She used walnuts and cashews but I just added in @karmanuts cashews because they’re so delicious!
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Having made this Green Goddess Salad several times, I can say it’s both tasty and heart-healthy, especially when you load it with fresh veggies and use extra virgin olive oil in the dressing. The combination of garlic, shallots, lemon juice, and fresh herbs like basil and chives truly brightens the flavors. For those concerned about nuts, you can easily omit or substitute them with seeds like pumpkin or sunflower seeds for crunch without compromising nutrition. This versatility makes the salad suitable for nut-free diets too. If you want to add protein, grilled chicken or chickpeas work wonderfully and make it a filling meal. Store any leftovers in an airtight container and it should last up to two days in the fridge, though fresh is always best. Pairing this salad with some warm crusty bread or a light soup creates a perfectly balanced lunch or dinner.
This salad looks amazing! I'm always looking for new healthy lunch ideas, and this one is a total winner.