Green goddess salad recipe
Avocado can be the creamy star of the show in this fresh, sharp salad
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
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- 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
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
‘The worry is far from fanciful’Instant Opinion Opinion, comment and editorials of the day
-
How are Americans bracing for the end of SNAP?TODAY'S BIG QUESTION Millions depend on supplemental federal food funds that are set to expire this month, as the government shutdown begins to be acutely felt
-
Book review: ‘Joyride: A Memoir’Feature A journalist’s story of how she chased and accomplished her dreams
-
Book review: ‘Joyride: A Memoir’Feature A journalist’s story of how she chased and accomplished her dreams
-
Art Review: Downtown/Uptown: New York in the EightiesFeature Lévy Gorvy Dayan, New York City, through Dec. 13
-
R&B singer D’AngeloFeature A reclusive visionary who transformed the genre
-
Kiss guitarist Ace FrehleyFeature The rocker who shot fireworks from his guitar
-
Roasted squash and apple soup recipeThe Week Recommends Autumnal soup is full of warming and hearty flavours
-
6 well-crafted log homesFeature Featuring a floor-to-ceiling rock fireplace in Montana and a Tulikivi stove in New York
-
Film reviews: A House of Dynamite, After the Hunt, and It Was Just an AccidentFeature A nuclear missile bears down on a U.S. city, a sexual misconduct allegation rocks an elite university campus, and a victim of government terror pursues vengeance
-
Book reviews: ‘Gertrude Stein: An Afterlife’ and ‘Make Me Commissioner: I Know What’s Wrong With Baseball and How to Fix It’Feature Gertrude Stein’s untold story and Jane Leavy’s playbook on how to save baseball