1 cup rainbow kale, chopped

2 cups napa cabbage, chopped

1 cup red cabbage, chopped

1 red onion, thinly sliced

2 cucumbers, sliced

5 sweet peppers, sliced

1 avocado, sliced

For the Dressing:

2 cups baby spinach

1/2 cup basil leaves

1 small shallot

3 cloves garlic

1 tablespoon cashews

1/3 cup grated Parmesan

1 teaspoon coarse black pepper

1/2 teaspoon salt

1/3 cup extra-virgin olive oil

2 tablespoons rice wine vinegar

1/2 lemon, juiced (about 1 tablespoon)

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Prepare the Salad: In a large mixing bowl, combine the chopped rainbow kale, napa cabbage, red cabbage, red onion, sliced cucumbers, sweet peppers, and avocado. Toss gently to combine all the ingredients.
Make the Dressing: In a blender or food processor, combine the spinach, basil leaves, shallot, garlic, cashews, Parmesan, black pepper, and salt. Add the olive oil, rice wine vinegar, and lemon juice. Blend until the dressing is smooth and creamy. Adjust seasoning or consistency if needed.
Toss and Serve: Pour the Green Goddess dressing over the salad and toss until everything is well coated. Serve immediately and enjoy!

To make it vegan, omit the Parmesan and substitute with nutritional yeast.

Add grilled chicken or tofu for extra protein.

Top the salad with nuts or seeds like sunflower seeds or walnuts for extra crunch.

Use parsley, cilantro, or dill in the dressing for a unique flavor.

Leftovers can be stored in an airtight container for up to 2 days, but it’s best served fresh.