Toasted Almond Broccoli Fig Salad {paleo, vegan and raw}
Prep time
Cook time
Total time
Serves: 4-6
  • 1 small head broccoli
  • or a 12 oz. bag
  • 4 cloves garlic
  • 5 ripe fresh figs
  • ½ c. toasted almond slivers
  • dash pink Himalayan sea salt
  • 2 tbsp. coconut or avocado oil
  • For Dressing:
  • ½ c. soaked walnuts
  • ½ c. olive oil
  • juice of 2 lemons
  • ½ tsp. pink Himalayan sea salt
  • ½ tsp. onion powder
  1. Chop garlic fine and add to frying pan on low-medium heat with 2 tbsp.oil.
  2. Chop head of broccoli into bite sizes and add to pan after garlic is softer.
  3. Saute broccoli for just a few minutes until it turns a bright green.
  4. Add to a big bowl and let it cool.
  5. Mix all ingredients for dressing in a strong blender until creamy.
  6. Mix ½ cup of dressing into broccoli and toss.
  7. Taste and add more salt or dressing. Left over dressing is great for salad, fish or dipping!
If figs aren't your thing no worries mate; you don't have to get all figgy on me! Add some chopped dates instead but don't get to heavy handed as they are high in sugar! Use 6-8 pitted dates for a sweeter taste. I loved using a green apple too! Which ever fruit you decide to use it will give the tangy dressing in this recipe that sweet flare. We have used broccoli raab instead and it is a fun variation also! FreeDiet phase 1 use chopped soaked pecans {walnuts or cashews} instead of almonds. Also, phase 1 avoid dates and use either an apple or fresh figs not dried. Please use organic ingredients when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at