Fresh fig recipes – Fig salad

Fresh fig recipes – Fig salad

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Easy and delicious fig salad recipe. Figs are best served with salad leaves, creamy or salty white cheese and sweetened with honey. This is best salad recipe to my mind with fresh and sweet figs, cooked kale, salty feta and sweetened with honey.

Fresh fig recipes – Fig salad

Figs have unique taste and texture with so many small crunchy edible seeds. Sweet, chewy, perfect for pairing with cheeses and wine. And to my mind, this is a really beautiful fruit!

Fresh fig recipes – Fig salad

It is no need to blend or cut this beautiful fruit in small pieces! Please no, just cut it in half or quarter and serve fresh. Wash well and enjoy it fresh with skin and pulp.
autumn pumpkin curry soup

Fig health benefits

Figs were one of the most popular fruits in ancient Greece and Egypt. Not only because they are so tasty, but also extremely beneficial for health. These fresh pear-shaped fruits are low in calories. They contain A, K, E and B-complex vitamins. Figs are also rich in antioxidants. Moreover, figs have minerals, such as calcium, magnesium, and iron. That is why they are good for improving bones strength.

 


Also figs contain cholorgenic acid, which helps lower blood sugar level. Moreover, these fruits reduce the causes of heart disease and improve reproductive health. Figs are good for digestion too. There are so much more health benefits, hidden in this fruit.

Fresh fig recipes – Fig salad

When are figs in season?

The fig season starts in May and ends in November. Main exporters are U.S. California, Chile, New Zealand, Turkey and of course Greece. Enjoy fresh fruits!

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Fresh fig recipes – Fig salad
Print
Fig salad
Prep Time
10 mins
 

Easy and delicious fig and kale salad recipe with feta.

Course: Salad
Servings: 1
Author: Cooking Journey
Ingredients
  • 1 fig
  • 1/2 tsp honey
  • 1 tsp feta
  • 1 tsp almond slices
  • 1/4 lime
  • 1 tsp grape seed oil
  • 1 handful chopped kale
Instructions
  1. Cover kale with grape seed oil and lime juice, massage the leaves.

  2. Leave kale for 1 hour or better overnight to soften. For faster option, saute kale with oil and lime juice in the skillet for 5 min on a low heat, stirring. Let it cool. Put leaves on the plate.

  3. Cut fig in quarter and put on the leaves.

  4. Sprinkle with almond slices and crumbled feta.

  5. Add honey on top before serving.

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