F-I-G-S.

Never would I ever eat a fig until last year.

I thought they were gross looking.

Seriously.

Then I bit into one and almost had an explosion in my mouth.

SO much flavor.

That’s when my love affair with figs started.

Let me show you how to add these sweet little guys to a summertime salad that’s perfect for your upcoming picnics, lazy weekends or warm al fresco dinners.

Sometimes you just need a simple summer salad. No effort. Just toss a bunch of goodies in a bowl and get the party started.

You know what I mean.

Who’s got time to sweat in the kitchen?

Not me!

So, this is all you need to do.

Chop up some fruits n’ veggies. Then, toss EVERYTHING in a bowl and eat it. That’s it.

Simple. Fresh. Easy. And full of antioxidants, fiber and protein.

That’s what I call a serious summer salad.

Avocado.

Figs.

Fresh salad greens.

Swiss Chard.

Almond butter.

Freshly squeezed lemon juice.

Garlic.

Lemon zest.

Sea salt n’ peppppppaaaaaaaa.

And you’re good to go.

Enjoy!
ox

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Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.

Summertime Fresh Fig Salad {Gluten-Free, Dairy-Free, Soy-Free, Vegan, Paleo}

Serves: 4

 

Print

Prep

10 minutes

Cook

40 minutes

Total

50 minutes

 

Free of gluten, dairy, soy, eggs, corn. Vegan, Vegetarian, Paleo.

Author: Amie Valpone

Recipe type: Entree

Ingredients

• 1 large head cauliflower cut into 1 inch florets
• 2 tsp. extra-virgin olive oil
• Sea salt and freshly ground black pepper to taste
• 4 cups mixed salad greens
• 1 head Swiss chard finely chopped leaves and stems, ends trimmed
• 1 large ripe avocado peeled, pitted and diced
• 4 fresh figs halved
• 2 Tbsp. well-stirred creamy almond butter
• Juice of 1 large lemon
• 1 small clove garlic
• 1 Tbsp. sunflower seeds
• 1 Tbsp. dried cherries
• 1 tsp. fresh lemon zest

Instructions

1. Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
2. Place the cauliflower on the prepared baking sheet and drizzle with oil; rub the oil onto the cauliflower with your hands and sprinkle with sea salt and pepper. Roast in the oven for 40 minutes or until tender.
3. Meanwhile, in a large bowl, combine the salad, Swiss chard, avocado and figs. Set aside.
4. In a small bowl, whisk the almond butter, lemon and garlic until well combined. Add more lemon juice if needed for a thinner consistency. Season to taste with sea salt and pepper.
5. Add the roasted cauliflower to the salad mixture and drizzle with the dressing. Top with the sunflower seeds, dried cherries and lemon zest; toss to combine and serve immediately.

Nutrition Facts

Summertime Fresh Fig Salad {Gluten-Free, Dairy-Free, Soy-Free, Vegan, Paleo}

Amount Per Serving

Calories 293 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Sodium 239mg10%

Potassium 1420mg41%

Carbohydrates 34g11%

Fiber 12g50%

Sugar 16g18%

Protein 10g20%

Vitamin A 5317IU106%

Vitamin C 141mg171%

Calcium 145mg15%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.