Green goddess salad recipe

Avocado can be the creamy star of the show in this fresh, sharp salad

green goddess salad
Paired with tortilla chips, the salad is given a crunch
(Image credit: Saskia Sidey)

This salad is a great way of getting your greens in, said Saskia Sidey – when else would you happily eat a whole head of cabbage in a sitting? Adding avocado to the dressing makes it deliciously creamy, while tarragon gives it an aniseed flavour that will make people ask what your secret ingredient is.


Ingredients (serves 4)

  • 20g tarragon leaves
  • 25g spinach leaves
  • 2 garlic cloves, peeled
  • 2 lemons, zest and juice
  • 30g cashews (optional)
  • 3 tbsp extra-virgin olive oil
  • 1 avocado
  • 2 tbsp nutritional yeast
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1 head of sweetheart cabbage, finely chopped
  • 1 cucumber, finely chopped
  • 4 spring onions, finely chopped
  • 1 bunch of chives, finely chopped
  • salt and black pepper
  • tortilla chips, to serve


Method

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  • To make the dressing, in a small blender, blitz together the tarragon, spinach, garlic, lemon zest and juice, cashews (if using), oil, avocado, nutritional yeast and vinegar. Season generously and set aside.
  • Then, add the finely chopped veggies to a bowl and toss in the dressing.
  • Serve with tortilla chips, to scoop.

Taken from "You'll Love This: Recipes That Broke the Internet" by Saskia Sidey, published by HQ. To buy from The Week Bookshop, visit theweekbookshop.co.uk

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