Ingredients
Scale
- 1 head romaine lettuce, chopped
- 2 cups green cabbage, shredded
- 1 large English cucumber, diced
- 4 green onions, thinly sliced
- 1 ripe avocado, diced
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh chives, chopped
- 1/2 cup olive oil
- 1/4 cup rice vinegar
- Juice of 1 lemon
- 1 garlic clove, minced
- 1/4 cup nutritional yeast
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Prepare a large mixing bowl and a blender or food processor.
- In the bowl, combine the chopped romaine, shredded cabbage, diced cucumber, sliced green onions, diced avocado, and fresh herbs.
- In the blender, combine olive oil, rice vinegar, lemon juice, garlic, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Serve immediately for best freshness and crunch.
Notes
- Use fresh, dry greens to prevent sogginess.
- Blend the dressing just until smooth, not warm.
- Dice avocado last to keep it from browning.
- The dressing can be made up to 3 days in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Californian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: viral green salad, vegan salad, creamy herb dressing, healthy lunch, avocado salad