Fig and Kale Salad
This summer salad, courtesy of Allyson Kramer at The Spruce Eats, with its sweet figs and hearty kale, avocado, zucchini and carrots make you glad you grew your vegetable garden and happier that you have this delish recipe to bring it all together.
Kale (about 3 cups packed, stems removed and cut into large bite-sized bits)
2 Tbs. lemon juice
1 ripe Avocado
1 Tsp. Sea salt
1 Carrot (shredded)
1 small Yellow Zucchini (diced)
2 C. leaves (mixed greens, etc. of choice: curly endive, arugula, spinach)
8 fresh figs (your favorite variety, cut into wedges)
¼ C. ground flaxseed
Rinse and dry the kale, carrot, zucchini, greens, and figs, and prepare according to the ingredient list.
Place the kale into a large bowl and add the lemon juice, avocado, and sea salt. Using very clean hands, massage the ingredients together until kale is wilted and avocado and salt have been evenly distributed.
Toss in the shredded carrot and zucchini and then add the 2 cups mixed greens leaves. Gently fold in the figs with the flaxseed as well as the rest of the ingredients and eat immediately.