This amazing viral Green Goddess Salad is the epitome of freshness abound! Crunchy cabbage and cucumber, chives and spring onions are complimented by a creamy vegan dressing for a healthy and delicious meal.
As usual I am late to climb aboard a trend train, this time for Baked by Melissa's viral Green Goddess Salad. Did I absolutely love this salad or did I totally adore it? A little bit of both, I would say. Such a simple, healthy and scrumptious spring salad!
Apropos spring, we were having lovely weather in Berlin and now, contrary to what I ordered, temperatures have plummeted and I am going to be served a side of snow this weekend and next week. Um, excuse me?? I need to speak to the manager. This is UNacceptable. My soul is going to have to go into shutdown mode again.
But at least I’m eating well, so let’s get back to that salad!
Crunchy cabbage and cucumber, an even for my taste abundant amount of chives and spring onions, all tied together with a creamy vegan dressing featuring nuts, fresh lemon juice, shallots (yay, more alliums!) and spinach along with few more bits and bobs make for a wholesome and flavorful meal.
I did add an extra quarter cup of freshly grated parmesan to the recipe, because I’m not vegan or lactose intolerant or on a diet and so why not? Certainly didn’t cause any harm to the taste! And have I mentioned that it’s meant to be eaten with tortilla chips, kind of like a guac or salsa? This was a first for me but how great is that? Love it! My kids were asking why I was having chips for dinner and I told them that if they eat the salad they can have chips. They retreated snarling.
This will be definitely be a firm favourite going forward, so you should definitely start chopping!
1 small head of green cabbage
3-4 baby cucumbers (or 1 large cucumber)
1/4 cup (12g) chives
1 bundle green onions or scallions
1 cup (20 g) basil leaves
1 cup (30 g) spinach leaves
2 cloves of garlic
1 small shallot
Juice of 2 lemons
1/4 cup (60ml) olive oil
1/4 cup (36g) nuts of your choice (I used cashews and walnuts)
1/3 cup (20g) nutritional yeast
1 teaspoon of salt
2 tablespoons rice vinegar
Any extra chives (optional)
1/4 cup (23g) freshly grated parmesan (optional)
Wash and chop all of the salad ingredients with a sharp knife as small as you would like. Place in a large bowl.
Add all of the liquid salad dressing ingredients to a blender first, and then add the rest of the dressing ingredients to the same blender.
Blend until fully combined to a dressing consistency.
Pour the dressing over salad ingredients.
Mix well and enjoy!
Recipe by Melissa Ben-Ishay of Baked by Melissa.