Monday, June 25, 2012


I have been unbelievably busy with moving into our new house in Austin. I HATE MOVING! But I do love our new home. We are so close to being all settled in, but I do have a few more things to do. This weekend We took a little break and drove out to my husband's family ranch in Burnet, TX. There, his aunt's fig tree was calling my name. I gathered as many figs as I could, determined to make a delicious Sunday salad dressing out of them. First, though, I took a bite out of one, fresh off the tree. OH MY that was so sweet. I felt like I had just eaten a large scoop of jam. Talk about inspiring. Anyway, I gathered up a few more veggies from the garden and I was on my way! You will love this dressing. It is creamy, sweet and definitely paleo. 

Fig-Poppyseed Dressing
5 figs
3 Tbsp Coconut milk (SoDelicious)
1 tsp poppyseeds
2 tsp apple cider vinegar
1 Tbsp fresh lime juice
1 tsp salt
pepper to taste
1-2 Tbsp Olive Oil

Whirl it all up in a food processor until smooth! Serve over salad or as a dipping sauce for crudites. 

Shredded Chicken & Spinach Salad with Fig Dressing:
Serves 2
3 Tbsp Fig-Poppyseed Dressing
4 c. baby spinach
1/2 avocado, diced
1 chicken breast, cooked and shredded
1/2 cucumber, chopped
Handful cherry tomatoes, chopped
1/2 c carrots, chopped

Toss all of the ingredients together and serve immediately. 

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