Green Goddess Salad with Miso California Avocado Dressing (vegan, gluten free)
This refreshing and crunchy Green Goddess Salad has a super creamy must-try dressing made with ripe California Avocados!
Servings: 4 servings
Ingredients
- Salad Ingredients
- 1 head of green cabbage
- 4 mini persian cucumbers
- 1 cup sugar snap peas sliced
- 3 green onions white stalks finely sliced
- black sesame seeds for garnish
- green onion tops sliced, for garnish
- ½ ripe Fresh California Avocado, sliced, for garnish
- Dressing
- juice of 2 limes
- 2 cloves garlic
- 1 small shallot
- 1 small serrano pepper finely sliced
- 10 sticks of chive
- 2 tbsp rice vinegar
- 2 tbsp nutritional yeast
- 1 tbsp white miso paste you can add an additional 1/2 tbsp if you'd like!
- 1 tbsp tamari
- 2 tsp toasted sesame oil
- 2 tbsp olive oil
- 1 cup spinach
- 1 Fresh California Avocado seeded and peeled (you can use 2 for extra creaminess)
- salt to taste
Instructions
- Finely dice your cabbage, cucumbers and snap peas into bite sized pieces. Thinly slice your green onions and add everything into a large mixing bowl.
- To prepare your dressing, add all of your ingredients to a blender and blend until completely smooth, using a spatula in between blending to scrape down the sides of the blender. Season with salt as needed, and if you’d like, you can add extra avocado or olive oil.
- Pour dressing over your veggies and toss to combine.
- Serve with slices of ripe California Avocados on top and garnish with toasted sesame seeds and green onion tops.