|This delicious raw salad uses very nutritious greens.|
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My friend and neighbor has the most wonderful fig tree. By the end of the summer we are usually swimming in big, juicy figs. This summer, for some reason, they never came. But yesterday, after much anticipation, I received a big bowl of this delicious fruit! If you are lucky enough to have access to local, fresh figs, here's a lovely salad to make with them.
You many remember my article on selecting salad greens that showed how arugula and romaine lettuce were among the most nutritious of all salad greens. This salad uses a combination of both.
Fresh Figs with Arugula and Romaine Lettuce
Raw Vegan, Gluten Free
[4 servings or 2 large entree-size servings]
For the salad dressing
1 tablespoon extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon freshly squeezed lemon juice
1 tablespoon raw honey or agave nectar *
1/4 teaspoon salt
For the salad
4 ounces baby arugula (4 handfuls)
Small head, hearts of romaine lettuce (8 ounces)
2 large fresh figs, cut vertically into 8 wedges
1/2 avocado, peeled, pitted and sliced
1/4 cup raw English walnuts
Freshly ground black pepper
* I think the honey in this recipe tastes better than the agave nectar but for vegans who avoid honey, you can make it with agave.
Make the salad dressing by combining all the dressing ingredients in a small bowl and whisking until they are well combined.
To make the salad, clean the greens and chop the romaine lettuce into bite-size pieces.
Place the arugula, romaine lettuce and fig wedges in a large bowl. Add the desired amount of salad dressing and toss until well coated.
Divide the salad onto 2 to 4 plates. Top with the avocado slices and walnuts. Top with freshly ground black pepper, if desired, and serve.
Per serving (4 servings): 168 calories, 11 g fat, 1 g saturated fat, 819 mg omega-3 and 3511 mg omega-6 fatty acids, 3 g protein, 24 g carbohydrates, 4 g dietary fiber and 161 mg sodium.