Green Goddess Salad with Miso California Avocado Dressing (v

• servings: 4 servings
• active time: 10 minutes
• total time: 10 minutes

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)

Directions

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.