The ultimate powerhouse Fall Salad made with leafy kale, protein-packed quinoa, crisp apples, roasted butternut squash, spiced pepitas and pecans, all drizzled in the most delicious maple tahini dressing
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Add a longline trench coat or a draped cardigan for cooler days, and finish with a structured tote bag and dark sunglasses
Ingredients for Green Goddess Salad For the Salad 1 small head green cabbage, finely chopped* 1 large English cucumber (or 34 baby cucumbers), small diced 1 bunch green onions, thinly sliced 2 tablespoons finely chopped chives (optional, add them if you have them) For the Dressing 1 cup fresh basil leaves 1 cup fresh spinach 2 cloves garlic 1 small shallot, roughly chopped Juice of 1 large lemon (about 2-3 tablespoons fresh lemon juice) 1/4 cup olive oil (or flesh of 1 small avocado) 1/4 cup unsalted cashews (or nuts of your choice) 1/3 cup nutritional yeast 2 tablespoons rice vinegar 3/4 teaspoon fine sea salt Optional: A few extra tablespoons of chives if you have more on hand * Any cabbage works here
For the width of the pipes, standard is about 10 inches, so I allowed 10 1/2 inches (between hot and cold pipes), the height was 12 inches from the ground (the bottom of the U-trap) so I allowed 11 1/2 inches, and it extended out about 11 inches from the wall, so I allowed 11 1/2 inches
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