Bringing you behind the scenes with our favorite Vegan Green Goddess Salad Recipe from the HIE launch photoshoot.
We are always on the lookout for salads that pair nutrition with flavor. This Vegan Green Goddess Salad by Chef Indigo not only checks all the boxes, but is easy to throw together for any gathering, big or small! Crafted from fresh ingredients, and drizzled with a homemade dressing, we guarantee this salad will become your ultimate go-to for spring and summer.
RECIPE
- 6-8 servings
- 1 small head of green cabbage
- 1 regular cucumber
- 2 cups chopped dinosaur kale
- 1 bunch chopped scallions
- 1 15.5 oz can of chickpeas, drained and rinsed
- 1 tsp salt
- 1 cup sunflower microgreens
Dressing
- ¼ cup olive oil
- 2 lemons, juiced and zested
- 2 tbsp apple cider vinegar
- 2 cloves garlic
- 1 shallot
- 0.75 oz fresh chives
- 1 cup cashews
- 1 cup fresh basil leaves
- 1 cup fresh dill
- ⅓ cup nutritional yeast
- 1 tsp salt
Instructions:
Quarter the cabbage and remove the core. Dice into about ½ inch x ½ inch pieces. If the cabbage head is bigger, only use half. Cut the cucumber in half lengthwise, then repeat to create quartered triangle-shaped pieces. Thinly slice the triangle pieces. Rinse the chickpeas, then add cabbage, cucumber, and chickpeas into a large mixing bowl with the chopped kale, scallions, and salt. Mix together, seasoning all ingredients.
Leave the sunflower microgreens out.
Meanwhile, blend all dressing ingredients in a blender, creating a bright green dressing.
Add the dressing to the mixing bowl and gently massage with your hands to marinate the cabbage, cucumbers, and chickpeas.
Transfer to a serving bowl and top with sunflower microgreens.
Enjoy!
