Ingredients
4
4 servings
- •1 cup baby spinach
- •1 cup coarsely chopped fresh flat-leaf parsley
- •0.33 cup loosely packed fresh basil leaves
- •3 tablespoons chopped fresh chives
- •2 tablespoons coarsely chopped tarragon leaves
- •0.5 medium shallot, peeled, coarsely chopped
- •1 small garlic clove, peeled and chopped
- •0.5 teaspoon anchovy paste
- •0.25 cup fresh lime juice (from 2 medium limes)
- •6 tablespoons olive oil
- •0.5 cup mayonnaise
- •0.75 teaspoon kosher salt
- •4 cups chopped green cabbage
- •4 cups chopped hearts of romaine
- •3 medium Persian cucumbers, sliced
- •0.5 cup thinly sliced green onions
- •1 medium ripe avocado, peeled and chopped
- •0.25 cup chopped roasted, salted pistachios
Instructions
- Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.
- Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing.
Nutritional Facts
Per 4 servings
- Calories: 535
- Carbohydrate: 15g
- Fat: 53g
- Fiber: 7g
- Protein: 5g
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