USA News Hub

This salad is a great way of getting your greens in, said Saskia Sidey – when else would you happily eat a whole head of cabbage in a sitting? Adding avocado to the dressing makes it deliciously creamy, while tarragon gives it an aniseed flavour that will make people ask what your secret ingredient is.

Ingredients (serves 4)

• 20g tarragon leaves
• 25g spinach leaves
• 2 garlic cloves, peeled
• 2 lemons, zest and juice
• 30g cashews (optional)
• 3 tbsp extra-virgin olive oil
• 1 avocado
• 2 tbsp nutritional yeast
• 2 tbsp rice vinegar or apple cider vinegar
• 1 head of sweetheart cabbage, finely chopped
• 1 cucumber, finely chopped
• 4 spring onions, finely chopped
• 1 bunch of chives, finely chopped
• salt and black pepper
• tortilla chips, to serve

Method

• To make the dressing, in a small blender, blitz together the tarragon, spinach, garlic, lemon zest and juice, cashews (if using), oil, avocado, nutritional yeast and vinegar. Season generously and set aside.
• Then, add the finely chopped veggies to a bowl and toss in the dressing.
• Serve with tortilla chips, to scoop.

Taken from “You’ll Love This: Recipes That Broke the Internet” by Saskia Sidey, published by HQ. To buy from The Week Bookshop, visit theweekbookshop.co.uk

Sign up for The Week’s Food & Drink newsletter for recipes, reviews and recommendations.