The Raw Chef TV | Raw food green goddess salad recipe

avocado

🥗Healthier: mashed peas

💰Cheaper: banana

Mashed peas add creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Peanuts are a cost-effective alternative with a similar crunch.

mixed greens

🥗Healthier: spinach

💰Cheaper: iceberg lettuce

Iceberg is less expensive and provides a crisp texture.

Soak cashews overnight or for at least 20 minutes, then rinse them off.

Reserve a little bit of parsley, chives, and tarragon for garnish.

Add soaked cashews, reserved herbs, nori, lemon juice, apple cider vinegar, garlic, and a little water to a high-speed blender.

Blend until smooth, adding more water as needed, and season with salt.

Pulse the reserved herbs in the blender to incorporate without bruising them.

Cut the stalks off broccoli and cauliflower, reserving them for juicing if desired.

Break up the broccoli and cauliflower into smaller pieces and add to a food processor.

Zest a lemon and add the zest to the food processor along with lemon juice, dill, and nutritional yeast.

Add olive oil and a pinch of salt to the food processor, then pulse until it resembles couscous, being careful not to over-process.

Tear romaine and little gem lettuce into pieces, avoiding cutting for a rustic look.

Add the torn lettuce to a bowl and mix in diced avocado and Green Goddess dressing.

Massage spirulina into the spinach leaves with a little olive oil and lemon juice to keep them moist.

Serve the salad on a green platter, layering the lettuce mixture and adding the spirulina spinach.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens