Green Goddess Salad
25 min
Under an hour
Jíme zdravě
Preparation method
Ingredients overview
- 350 g white cabbage (½ small head)
- 1 English cucumber (approx. 200 g)
- 1 clove garlic
- 50 g nutritional yeast (or 40 g finely grated Parmesan)
- 50 ml olive oil
- 15 g fresh basil
- 50 g fresh baby spinach
- Juice of ½ medium lemon
- Salt
- Pepper
- Whole wheat tortillas
- Parchment paper
First, wash the cabbage and cucumber and chop both ingredients into very small pieces. Transfer the chopped vegetables to a large bowl and prepare the dressing: Peel the garlic and place it in a blender, add nutritional yeast, olive oil, fresh basil, and baby spinach, and blend everything until smooth. Season the resulting mixture with lemon juice, salt, and pepper, and pour it into the bowl with the cabbage and cucumber. Then mix the entire contents of the bowl, divide the finished salad into 4 portions, and serve.
Chef's tip
Serve the salad with homemade tortilla chips, which you can prepare as follows: Preheat the oven to 200–205 °C and line a baking sheet with parchment paper. Then cut 2 whole wheat tortillas (⌀ 24 cm) into a total of 16 small triangles, arrange them on the lined baking sheet, drizzle with 1 tablespoon of oil, and sprinkle with salt. Place the baking sheet in the preheated oven and bake for 6–7 minutes at 200–205 °C.
Ingredients
Nutritional values
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