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Green Goodness Scoopable Salad

Recipe by Marianna Moore on InstagramAdded 6 August 2026.

10 minutes to prep. A vibrant, scoopable salad packed with fresh spinach, basil, and green onions, creamy avocado, and a tangy lemon‑vinegar dressing. Chickpeas and crisp cucumber add heartiness, making it a refreshing yet filling vegetarian meal‑prep option.

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Method

  1. Gather all ingredients and place a large mixing bowl on the countertop.

  2. Rinse the spinach, basil leaves, green cabbage, and cucumber under cold water; pat dry with a clean kitchen towel.

    Kitchen notes · Added by ReelsMeals: The greens and vegetables are clean and dry. Dry the leaves well so the dressing clings.

  3. Trim the green onions, discarding the root ends, and slice them thinly.

  4. Halve the avocado, remove the pit, scoop out the flesh, and set aside.

  5. Finely mince the small shallot and the two garlic cloves.

  6. In a separate bowl, combine the spinach, basil, green onions, avocado flesh, minced shallot, minced garlic, nutritional yeast, olive oil, lemon juice, red wine vinegar, and a pinch of salt; whisk vigorously until the mixture forms a smooth, creamy dressing.

  7. Taste the dressing and adjust seasoning with additional salt, lemon juice, or vinegar as desired.

  8. Roughly chop the green cabbage and cucumber into bite‑size pieces.

    Kitchen notes · Added by ReelsMeals: The cabbage and cucumber are bite-size. Keep the pieces similar in size for easier scooping.

  9. If using canned chickpeas, drain and rinse them; if using cooked chickpeas, ensure they are warm or at room temperature.

    Kitchen notes · Added by ReelsMeals: The chickpeas are rinsed and drained. Drain them well before adding to the salad.

  10. Add the cabbage, cucumber, and chickpeas to the bowl containing the dressing.

  11. Using two large spoons, gently toss the salad until every piece is evenly coated with the dressing.

    Kitchen notes · Added by ReelsMeals: Every piece is evenly coated. Toss gently to keep the vegetables intact.

  12. Let the salad rest for 2–3 minutes to allow the flavors to meld.

    Kitchen notes · Added by ReelsMeals: The flavors have melded after resting. Serve soon after the rest so the cabbage stays crisp.

  13. Serve immediately in bowls or portion into containers for meal‑prep; enjoy the fresh, herb‑filled goodness.

Tips while you cook

Whisk dressing first
Whisk the dressing until smooth before adding other ingredients.
Dry rinsed vegetables
Pat dry rinsed greens and cucumber.
Rest for flavor meld
Let the tossed salad rest 2–3 minutes.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Marianna Moore made this.

The recipe comes from Marianna Moore’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Marianna Moore and want this changed? Email [email protected].

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