fig salad

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.

fig salad

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.

fig 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

fig salad

 

fig salad

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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}
 
Prep
Cook
Total
 
Free of gluten, dairy, soy, eggs, corn. Vegan, Vegetarian, Paleo.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 large head cauliflower, cut into 1 inch florets
  • 2 tsp. extra-virgin olive oil
  • Sea salt and freshly ground 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. creamy almond butter
  • Juice of 1 large lemon
  • 1 small garlic clove
  • 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.

 

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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