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One of the first things to go crazy in my garden this year has been the arugula patch – no surprise, since it is actually a weed! Here I have paired it with some sweet dried figs and a creamy raspberry vinaigrette. I wouldn’t eat this as a meal on its own, but it is a fine addition to some grilled steak or chicken, or brought to a summer BBQ. Feel free to leave the coconut flakes out and/or substitute balsamic for a more classic raspberry dressing.
Fig and Arugula Salad with Raspberry Vinaigrette
Prep time
Total time
Serves: 6
Ingredients
- ½ cup olive oil
- ½ cup fresh raspberries
- 2 tablespoons apple-cider vinegar
- 2 tablespoons unsweetened coconut flakes (optional)
- ¼ teaspoon sea salt
- 6 ounces arugula
- 8 dried figs, sliced thinly
Instructions
- Place the olive oil, raspberries, apple-cider vinegar, shredded coconut and sea salt in a blender and blend on high for a few minutes until the dressing has a creamy texture, stopping to give the motor breaks (you won’t have to blend nearly as long if you are not using the coconut).
- Place the arugula and figs in a large bowl, add dressing and toss.
6 comments
That I must try later, it looks fab
In an effort to bring figs to my Thanksgiving table, I’m going to make this salad this year! Thank you for being such an incredible resource for those following the Autoimmune Paleo principles.
Each year, I create a “Food Allergy Friendly and Clean Eating” Thanksgiving recipe round-up. I included your fig and arugula salad this time around!
https://infectiousoptimism.blogspot.com/2013/11/2013-food-allergy-friendly-and-clean.html
Happy Holidays!
Thanks for sharing Candice! I will share on FB this week!
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I love this recipe! It’s simple and delicious. I eat it for breakfast with the Pork Thyme Blueberry Patties. It’s a great way to begin the day with greens and I love the berries and figs as well.