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Green Goddess Fig Nourish Bowl


{Vegan, Paleo, Whole 30 Friendly} 


PREP TIME - 10 mins
TOTAL TIME - 10 mins
Yields 2-3 


Author: @cottercrunchor #cottercrunch​ 
Recipe type: Vegan, Gluten-free, Paleo, Whole 30

INGREDIENTS


2 tbsp - 4 tbsp Vegan Green Goddess Dressing (1 -2 tbsp per bowl). See recipe below. 

1 green apple (spiralized or thinly slices)

5-6 c spinach (large leaves)

2-3 tbsp almonds and/or seeds

1/3 c – 1/2 c red or green cabbage/shaved

1 cup SVG Pea shoots 

3/4 cup to 1 c Sun-Maid California Mission Figs. Sliced in half.

handful of Fresh Parsley (2 tbsp – 3 tbsp per bowl). Extra if you making the homemade

            green goddess dressing.

Fresh Lemon juice and extra slices to garnish

Sea salt and pepper to taste

Drizzle of balsamic Vinegar

            *optional berries (fresh)


INSTRUCTIONS


  1. First make your Vegan Green Goddess Dressing . Ingredient list in notes. If you don't have tahini you can use avocado.
  2. Next spiralize or thinly slice your apple.
  3. Clean and dry the rest of your greens. Shred/chop extra if you bought larger spinach leaves and cabbage.
  4. Slice your figs in half.
  5. Arrange the spinach and cabbage into 2-3 bowls (depends on the size salad you'd like)
  6. Divide the sprouts, parsley, and apple and place around the spinach/cabbage in each bowl.
  7. Add divide figs in 2-3 portions. Place on top of each bowl along with the almonds and seeds.
  8. Drizzle your dressing on top of each bowl.
  9. Slice lemon, add a wedge to each salad so you can Squeeze fresh juice if desired.
  10. Drizzle with balsamic vinegar, if desired.
  11. Salt/pepper to taste.


RECIPE NOTES

You can use other vegan green goddess dressing if desired but my Vegan Homemade Green Goddess Dressing is quick to make. Just need oil, coconut milk, garlic, green onion, tahini or avocado, salt/pepper, and parsley.

I used Sun-Maid California Mission Figs . 









Vegan Green Goddess Dressing 

{Vegan, Dairy Free, Paleo }


PREP TIME - 5 mins
TOTAL TIME - 5 mins
Yields:  2/3 - 1 cup


Author: @cottercrunchor #cottercrunch​ 
Recipe type: Vegan, Gluten-free, Paleo, Whole 30


INGREDIENTS


  • 1/3 cup tahini (or creamy cashew butter)
  • 1 tbsp chopped parsley
  • 1/2 + cup chopped green onion (any other onion works too)
  • 1 tbsp sesame seed
  • 2 tbsp gluten free soy sauce or tamari sauce (Use Coconut aminos for Whole 30 compliant)
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon juice (1/2 a lemon squeezed)
  • 1/4 to 1/2 tsp sea salt and black pepper each (to taste)
  • 1 tsp minced garlic or 2 garlic cloves
  • 1/3 cup coconut milk or almond milk (see notes for this)
  • 1/4 cup olive oil or avocado oil
  • Thinner consistency option - to make thinner dressing add in 2 tbsp water or a bit more oil.
  • Thicker option -> For EXTRA thick add in 1/3 of ripe avocado.


DIRECTIONS

Be sure to chop all your veggies first. Measure them out.
Place everything but the oil in a food processor. Pulse or thin out. Then keep the food processor running and add in your oil slowly. Add more onion or salt at the end if desired.
notes for dressing it's best to use a coconut drinking milk or almond milk so it doesn't thicken to much in the fridge. But if you use coconut milk from a can, it still tastes great, just thickens in the fridge.


You would need to mix it up or add water or oil to thin it out. Thicker option -> For EXTRA thick add in 1/3 of ripe avocado.
This makes anywhere from 2/3 to 1 cup.



Recipe Notes


Nutrition Notes


Calories per heaping 2tbsp are around 115-125 calories. Calories per tbsp around 60-65. Less than 1 gram sugar and less than 4 carbs per serving.

notes for dressing it's best to use a coconut drinking milk or almond milk so it doesn't thicken to much in the fridge. But if you use coconut milk from a can, it still tastes great, just thickens in the fridge. You would need to mix it up or add water or oil to thin it out.