nourish. slow down. relax. balance. love. wholeness is not perfection.

Wednesday, September 2, 2015

spring rolls turned chop salad // the spring roll bowl




fresh, light, colorful, local, and perfect for summer. i made up a big batch the other day and have been enjoying it whenever i need a quick meal!






salad: 1/2 head shredded cabbage
2 c sugar snap peas halved
4 large carrots shredded
1 large avocado, diced & covered in lime juice
4 green onions thinly sliced
1/4 c chopped cilantro
1 T black sesame seeds

-mix all ingredients together in a large bowl & toss with dressing.

dressing: 2 soaked dates
1/2 c sprouted almond butter
1/4 c water
1/4 t chili powder
2 T coconut or braggs liquid aminos
1 garlic clove
1" chunk peeled ginger
s + p to taste

-blend all ingredients until completely smooth & add to salad. toss to coat & serve with lime wedges.




ps. froobies! loving these huge a$$ buttery avocados!

No comments:

Post a Comment