Fig and Arugula Salad with Raspberry Vinaigrette

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fig and arugula

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
Instructions
  1. 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).
  2. Place the arugula and figs in a large bowl, add dressing and toss.

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.

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