Green Goddess Salad with Spicy Herb Cashews Recipe
A vibrant and refreshing Green Goddess Salad featuring a mix of fresh greens, crispy chili honey cashews, and a creamy herb-packed Greek yogurt dressing. Perfect as a light lunch or a side dish, this salad balances crunchy textures with zesty and spicy flavors for a delicious, healthy meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Spicy Cashews
- 1 cup raw unsalted cashews, chopped
- 1 teaspoon chili crunch oil
- 1 teaspoon honey
- Pinch of salt
Salad
- 1/2 green cabbage, finely chopped
- 1/4 cup flat leaf parsley, chopped
- 3 cups spinach, chopped
- 4 Persian cucumbers, diced
- 1/4 cup chives, chopped
Dressing
- 1 cup plain 0% Greek yogurt
- 1 tablespoon olive oil
- Juice of 1/2 lemon (about 1 tbsp)
- 1 teaspoon Dijon mustard
- 1.5 teaspoons honey
- 1 cup fresh herbs of choice (basil, parsley, dill, etc.)
- 1 cup spinach
- Black pepper, to taste
- 1 teaspoon diced jalapeno
Instructions
- Toast the cashews: Heat a small pan over medium heat and add the chopped cashews. Toast them for about 3-4 minutes, shaking the pan consistently to ensure even browning without burning. Meanwhile, prepare a plate lined with parchment paper and have chili crunch oil, honey, and salt ready.
- Toss the cashews: Once toasted, immediately transfer the cashews onto the parchment paper-lined plate. Drizzle with chili crunch oil and honey, then sprinkle with a pinch of salt. Toss well to coat evenly. Set aside to cool and infuse flavors.
- Prepare the salad base: In a large bowl, combine the finely chopped green cabbage, flat leaf parsley, chopped spinach, diced Persian cucumbers, and chopped chives. Mix gently to distribute ingredients evenly.
- Make the dressing: In a blender, combine Greek yogurt, olive oil, lemon juice, Dijon mustard, honey, fresh herbs (such as basil, parsley, dill), additional spinach, black pepper, and diced jalapeno. Blend until the dressing is smooth and creamy.
- Dress the salad: Pour the blended dressing over the salad mixture. Toss thoroughly to combine all ingredients and coat the salad evenly with the flavorful dressing.
- Serve: Plate the salad topped with the spicy cashews. Optionally, serve alongside crispy chicken for added protein and crunch. Enjoy fresh for best texture and flavor.
Notes
- Toasting the cashews enhances their flavor and adds a delightful crunch.
- Chili crunch oil can be found in specialty stores or substituted with another chili-infused oil for heat.
- Adjust the amount of jalapeno based on your preferred spice level.
- The salad is best served immediately to maintain crispness, especially if adding chicken as a side.
- Fresh herbs can be varied to suit your taste or based on seasonal availability.
