Green goddess salad

• pointed spring cabbage↗1

  finely chopped

• iceberg or romano lettuce↗1

  finely chopped

• cucumber↗1

  finely chopped

• spring onion↗1

  thinly sliced

• cashews↗70g g

  toasted in a dry frying pan

• lemons↗2

  juiced

• white wine vinegar↗1 tbsp tbsp
• extra virgin olive oil↗120ml ml
• oat milk↗100ml ml
• basil↗1 bunch of
• mint↗½ small bunch of
• nutritional yeast1 tbsp tbsp

Step-by-step instructions

1. 1

   Toss the cabbage, lettuce, cucumber and spring onion together in a large bowl with a large pinch of salt.

2. 2

   Tip all of the ingredients for the dressing into a blender and blitz with 1 tsp salt until smooth and creamy. Pour the dressing over the salad and toss gently to combine. Taste for seasoning, then spread out on a large serving plate.