Green Goddess Salad
4 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 white cabbage ((£1.07))
- 1 cucumber ((£0.45))
- 50 g spring onions ((£0.50))
- 1 iceberg lettuce ((£0.46))
- 1 lemon, juiced ((£0.20))
- 1 handful of fresh basil ((£0.55))
- 1 handful of spinach ((£0.90/2)=(£0.45))
- 35 g cashews ((£1.39/4)=(£0.35))
- 1 tbsp rice vinegar
- 5 tbsp extra-virgin olive oil
- 3 tbsp nutritional yeast
Method
- Finely chop/dice the cabbage, cucumber, half of the spring onion (reserving the greener half for the dressing) and iceberg lettuce. Add to a large mixing bowl.
- To a blender, adding the liquids first, combine the lemon juice, extra-virgin olive oil, rice vinegar, basil, spinach, cashews, nutritional yeast and greener end of the spring onion. Season generously with salt and blend until smooth.
- Pour the dressing into the large salad and toss to evenly coat all of the ingredients. Serve & enjoy immediately either on it’s own or with tortilla chips to dip!