Name: Green goddess salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 1 pointed spring cabbage finely chopped; 1 iceberg or romano lettuce finely chopped; 1 cucumber finely chopped; 1 spring onion thinly sliced; 70g cashews toasted in a dry frying pan; 2 lemons juiced; 1 tbsp white wine vinegar; 120ml extra virgin olive oil; 100ml oat milk; 1 bunch of basil; ½ small bunch of mint; 1 tbsp nutritional yeast

Green goddess salad on a serving platter

1 pointed spring cabbage
finely chopped
1 iceberg or romano lettuce
finely chopped
1 cucumber
finely chopped
1 spring onion
thinly sliced

For the dressing

70g cashews
toasted in a dry frying pan
2 lemons
juiced
1 tbsp white wine vinegar
120ml extra virgin olive oil
100ml oat milk
1 bunch of basil
½ small bunch of mint
1 tbsp nutritional yeast

Method

step 1
Toss the cabbage, lettuce, cucumber and spring onion together in a large bowl with a large pinch of salt.
step 2
Tip all of the ingredients for the dressing into a blender and blitz with 1 tsp salt until smooth and creamy. Pour the dressing over the salad and toss gently to combine. Taste for seasoning, then spread out on a large serving plate.