This pleasant creation by meals blogger Orchids + Candy Tea pays homage to the basic Inexperienced Goddess dressing, reimagined as a dip that’s not solely irresistibly creamy but in addition filled with healthful goodness.
What you want:
For the salad dip:
2 cups grape tomatoes, halved
2 cups child Brussels sprouts, halved
2 tablespoons grapeseed oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried parsley
¼ teaspoon crimson pepper flakes
3 cups spinach, finely chopped
1 cup contemporary arugula, finely chopped
1 cucumber, peeled and diced
For the inexperienced goddess sauce:
1 cup uncooked cashews, soaked
2 garlic cloves, minced
1 tablespoon grapeseed oil
1 tablespoon lime juice
½ teaspoon apple cider vinegar
1 teaspoon salt
½ cup plus 2 tablespoons filtered water
1 cup roughly chopped kale
½ cup contemporary spinach
Tortilla chips, crackers, or pita bread, for serving
Shanika Graham-White
What you do:
- For the salad dip, preheat oven to 400 levels and line a big baking sheet with parchment paper. Add tomatoes and Brussels sprouts in a single layer and drizzle with oil and toss with salt, black pepper, garlic powder, smoked paprika, oregano, parsley, and crimson pepper flakes. Bake 15 to twenty minutes. Take away and let cool barely.
- For the inexperienced goddess sauce, right into a high-speed blender, add all elements, beginning with ½ cup water and mixing till clean. If not clean sufficient, add one other 2 tablespoons water and mix once more.
- Into a big bowl add spinach, arugula, cucumber, roasted tomatoes and Brussels sprouts, and 1 cup of inexperienced goddess sauce, mixing till mixed.
- To serve, add dip to a platter and serve with tortilla chips, crackers, or pita bread.
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