Lulu Recipe

Inspired by Stardust Video & Coffee

Time20m

Serves2

Mixed greens, red cabbage, carrots, cucumber, picked beets, avocado, cashews, sunflower sprouts topped with a green goddess dressing. Served with crackers.

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Ingredients

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Salad

4 cups mixed salad greens (spring mix, baby lettuces)

1 cup red cabbage, thinly sliced

1 cup carrots, julienned or shredded

1 cup English cucumber, thinly sliced or half-mooned

1/2 cup picked (pickled) beets, sliced

1 each ripe avocado, sliced

1/2 cup raw cashews, unsalted

1/2 cup sunflower sprouts (or microgreens)

8 each crackers (for serving)

Green Goddess Dressing

1/2 cup plain Greek yogurt (or vegan yogurt for dairy-free)

2 tbs mayonnaise (or vegan mayo)

1/4 cup Fresh parsley, chopped

1/8 cup Fresh basil leaves

2 tbs fresh chives, chopped

2 tsp lemon juice, freshly squeezed

1 tsp Apple cider vinegar

1 clove garlic, minced (about 1 small clove)

2 tbs extra-virgin olive oil

1 tbs water (to thin dressing if needed)

1/2 tsp Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Green Goddess Dressing

Prepare dressing

In a small blender or food processor combine 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, 1/4 cup chopped parsley, 2 tablespoons chopped chives, 1/8 cup basil leaves, 2 teaspoons fresh lemon juice, 1 teaspoon apple cider vinegar, 1 small minced garlic clove, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Blend until smooth and bright green, scraping down the sides as needed. If the dressing is too thick, add up to 1 tablespoon water and blend again to reach a pourable but creamy consistency.

Taste and adjust seasoning with more salt, lemon juice, or a little sugar if desired. Transfer dressing to a bowl or jar and chill while assembling the salad (can be made up to 2 days ahead).

Salad Assembly

Prep vegetables and nuts

Wash and thoroughly dry the mixed salad greens and sunflower sprouts. Thinly slice the red cabbage, julienne or shred the carrots, and slice the cucumber into thin rounds or half-moons. Drain and slice the pickled beets. Slice the avocado just before plating to avoid browning. Roughly chop or halve the raw cashews if preferred for easier eating.

Toast cashews (optional)

For extra flavor, toast the cashews in a small dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool so they don’t continue cooking in the hot pan.

Build the salad

In a large bowl or on individual plates, arrange 4 cups mixed greens as the base. Evenly distribute 1 cup red cabbage, 1 cup carrots, 1 cup cucumber, and 1/2 cup pickled beets over the greens. Nestle the sliced avocado on top and scatter 1/2 cup toasted or raw cashews and 1/2 cup sunflower sprouts across the salad.

Drizzle 2–4 tablespoons of the green goddess dressing over the salad (or serve dressing on the side). Toss gently if plating as a composed tossed salad, or leave arranged for a composed presentation.

Serve immediately with 8 crackers on the side per serving (or platter) so they remain crisp.