Name: Green Goddess Salad
Prep time: 5 min
Total time: 5 min
Yield: 6
Ingredients: Juice of 2 lemons; 1/4 cup extra-virgin olive oil; 1/4 cup tahini; 2 tablespoons red wine vinegar; 2 cloves garlic (roughly chopped); 2 small shallots (roughly chopped); 2 scallions (roughly chopped); 1 cup baby spinach; 1/2 cup fresh dill; 1/4 cup nutritional yeast; 1 teaspoon dried oregano; Kosher salt; Freshly ground black pepper; 1 small green cabbage (diced); 2 Persian cucumbers (diced); 3 scallions (thinly sliced); 4 ounces feta (vegan or regular, crumbled); Fresh dill (for garnish); Toasted sesame seeds (for garnish); Pita chips or toasted pita for serving

Ingredients

Scale

FOR THE DRESSING

Juice of 2 lemons
1/4 cup extra-virgin olive oil
1/4 cup tahini
2 tablespoons red wine vinegar
2 cloves garlic (roughly chopped)
2 small shallots (roughly chopped)
2 scallions (roughly chopped)
1 cup baby spinach
1/2 cup fresh dill
1/4 cup nutritional yeast
1 teaspoon dried oregano
Kosher salt
Freshly ground black pepper

FOR THE SALAD

1 small green cabbage (diced)
2 Persian cucumbers (diced)
3 scallions (thinly sliced)
4 ounces feta (vegan or regular, crumbled)
Fresh dill (for garnish)
Toasted sesame seeds (for garnish)
Pita chips or toasted pita for serving

Instructions

Blend lemon juice, olive oil, tahini, vinegar, garlic, shallots, scallions, spinach, dill, nutritional yeast, and oregano until smooth. Season with salt and pepper.
In a large bowl, toss cabbage, cucumbers, scallions, and feta. Pour dressing over the salad and toss to coat. Garnish with dill and sesame seeds, and serve with pita.