Green Goddess Salad
Apr 27, 2024
Green Goddess Salad
Serves: 8-10 • Total Time: 20 minutes • FODMAP rating: high
The dressing for this salad is incredible and not meant to be purely used for salads. Use it as a vegetable or cracker dip as well. This whole salad is a fantastic way to prepare lunches for the week. Use jars or bento boxes and put together up to 10 salads at one time.
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
10 cups spinach
5 cups or 2 large heads of broccoli, chopped
3 green apples, diced or sliced
2 cups green grapes
1 large english cucumber
5 green onions, chopped
1 green bell pepper, sliced or chopped
3 avocados, sliced
Green Goddess Dressing
1 cup cashews, raw and unsalted
1 cup water
¼ cup sweetener of choice
2 tablespoons apple cider vinegar
juice of ½ lemon
¼ cup fresh cilantro
¼ cup fresh basil
2 cloves garlic
3 teaspoons soy sauce
½ teaspoon salt
dash of black pepper
1 green onion
Instructions
1.Soak the cashews in 1 cup water if a high-speed blender is not available. See introduction for further information on soaking nuts.
2.Prepare produce and being layering the salad in jars in this order: broccoli, apples, cucumbers, chickpeas, green grapes, bell pepper, green onions, and spinach. Seal the lid and store in the refrigerator for up to 5 days or before they begin to brown.
3.Make the dressing by placing all the ingredients into a high speed blender. Blend on high until smooth. Store in small individual containers if using them with salad jars.
4.When ready to eat, dump the salad out onto a plate, add dressing and ¼ an avocado.
*Don’t forget to preload on vegetables before you eat!
*Nut-Free: Use sunflower seeds instead of cashews which can also be soaked or swap in tahini instead.
*FODMAP Swaps: Keep chickpea portions to under ¼ cup and increase as tolerated; use appropriate garlic substitutions (see introduction of guide); start with ¼-inch slice of green apple (peeled) or use a different apple variety (pink lady); start with 6 grapes a portion and increase as tolerated; use just the greens of the green onions; start with one slice of avocado and increase as tolerated; use sunflower seeds instead of cashews
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