Goddess Bowl #2 with Coconut Lime Salad Dressing Recipe
2013
The coconut lime salad dressing for this second Goddess bowl turned out amazing. We all loved it. It is sweet and nutty and perfectly accentuated the apples, pecans and dried cranberries in the Goddess bowl. It was a great combination. This may have been my favorite salad ever, which is a pretty big deal considering how much I eat salad – almost every single day!
I think what really made this second Goddess Bowl was the coconut lime salad dressing. It is a mild subtly sweet dressing, with an exotic flair and just over all delicious. I think it will go well with any Goddess Bowl combination you can think up. The recipe is below and as usual I brought you into my kitchen, via my camera, with a whole how-to photo description showing you exactly how to build this second Goddess Bowl.
Check out the Goddess Layered Salad Recipe post for more combinations.
Goddess Bowl #2 with Coconut Lime Salad Dressing
Ingredients
Layer 1
1 cup Black Rice Noodles
Layer 2
2 cups of Greens: 1 cup of Nappa Cabbage and 1 cup of chopped Romaine
Layer 3
1 ½ cups of Vegetables: Cucumber, Red Pepper, Yellow Pepper, Avocado, Broccoli, Celery, Carrot
Layer 4
½ cup of Seeds & Nuts: ¼ c Pecans and ¼ cup sliced Almonds
Layer 5
½ cup of special Topping: ¼ cup diced Apples and ¼ cup dried Cranberries
The Dressing
¼ cup Coconut Lime Salad Dressing
Note: This salad is Huge! I never feel bad about eating a large salad but I couldn’t get through the whole bowl in one sitting. I had the left over as an afternoon snack. I did both for the last ( version 1) and this one. So, be warned, you may want to put a bit less than the amounts I suggested in the bowl.
Also, ¼ cup dressing was lots for Mom, but I had a little extra, and I added a little extra sambal to my dressing also. I like spicy! Adjust the spiciness of the dressing recipe to your preference.
Coconut Lime Salad Dressing Recipe
Ingredients
¼ cup Coconut Milk
3 Tbsp Lime juice
1 Tbsp Almond Butter
1 Tbsp Honey or Agave
2 tsp Tamari
optional: ½ tsp Sambal Oelek, or other hot sauce
Directions
Mix all ingredients together in a bowl.
Goddess Bowl Photo Description
First cook the noodles. I thought I had some soba noodles, but I only had black rice noodles. I cooked these instead and they turned out to be awesome in the Goddess bowl.
This is the package. I think we bought them at a local health food store. Soba noodles are made of buckwheat and have a more earthy, nutty flavor. These rice noodles are made of black and brown rice. Rice noodles don’t take very long to cook, only a few minutes.
While they are cooking I mixed the dressing and set aside. Here are the coconut lime salad dressing ingredients.
Mix up the dressing. Just put everything in a bowl and whisk together. As soon as you’re done the noodles are ready. they’re quick, rinse and drain and then place in the bottom of your bowl. I doubled the recipe because I made 2 bowls, one for both mom & I.
Just like the first layer of quinoa in the last post, Goddess Bowl #1, this first layer doesn’t look like much. But it is a cup.
Add nappa cabbage.
Add chopped romaine.
Chop up some veggies. I made a couple bowls and so, lots of veggies!
Add veggies to bowl and then add the pecans.
Add the sliced almonds.
Add the diced apple.
Then add the dried cranberries.
Top with your delicious coconut lime salad dressing, add a pair of chopsticks, or a fork.
And enjoy! I had to get the camera to take a picture near the bottom.. it’s a great combo. The black rice noodles were awesome in this, but quinoa or rice would have worked as well. Just an awesome combination overall. Mmm!
