The best thing about my green goddess dressing is that it packs so many nutrients into a creamy, flavorful dressing. And as much as I love the pesto-like flavor it adds to whatever you serve it on, one day I had a revelation—I could easily change the flavor profile by adding a handful of dill instead of basil. Boy was I right, and serving it with crunchy iceberg is just the way to make the flavors shine through. (You can also serve it with microchopped cabbage and cucumber like the original salad.) It's the perfect creamy, tangy, bright green dressing for a weekday lunch or dinner side.
Ingredients
For the salad
1 head iceberg lettuce
For the dressing
1/3 cup olive oil
Juice of 2 lemons
1 small shallot
2-3 garlic cloves
1 cup spinach
1 cup chives
1 cup dill
1/4 cup nutritional yeast
1 cup raw, unsalted cashews
1 scallion
1 teaspoon salt
Directions
Chop the iceberg into small pieces and add to a large bowl.
Add all of the dressing ingredients to a blender, starting with the liquids. Pulse until smooth; no green specks should remain.
Pour the dressing over the iceberg and mix well to evenly coat. Serve immediately.
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