Ingredients

• 1 cup baby spinach
• 1 cup coarsely chopped fresh flat-leaf parsley
• 0.33 cups 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 teaspoons anchovy paste
• 0.25 cups fresh lime juice , from 2 medium limes
• 6 tablespoons olive oil
• 0.5 cups mayonnaise
• 0.75 teaspoons kosher salt

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving