Fig, Arugula & Basil Salad
We’re experiencing an early spring here in Edmonton and I’m loving it! The leaves are coming out and the grass is turning green. Today we are getting some much needed rain as its super dry out because of the lack of snow we had this winter as well. One of my favourite things about spring and summer is all the fresh food! I finally made it over to The Italian Centre yesterday as I had my mind set on finding some fresh figs. I was in luck as they were in! I also picked up some fresh basil and yellow tomatoes on the vine to made this delicious Fig, Arugula & Basil Salad.
I think its vital to learn the skill of cooking and preparing food to support our health. It can be a wonderful experience of bonding with family and friends but also appreciating food and nourishment. Too many people these days only see food as calories and don’t partake in the joy of actually preparing a meal together and sitting down around the table to enjoy it.
People are rushed, working late, running from one thing to the next and don’t make time for good food. Learning to appreciate food for all its textures, tastes, smell and colours is an important step in improving our relationship with food. Choosing to use food to nourish both your physical, emotional and spiritual health can help you break the cycle of restricting and binging.
I like trying new foods like the watermelon radishes in this salad. It’s a great way to make food fun and adventurous! It doesn’t have to get complicated either. For the dressing on this salad I used more figs to make a Fig Balsamic Vinaigrette and then added some creamy goat cheese and crunchy walnuts to vary the texture and add more flavour.
- 142g/5oz Arugula
- 2 loosely packed cups Basil
- 4 watermelon radishes, sliced thinly
- 3 yellow tomatoes on the vine, chopped
- 4 figs, sliced
- 1 c raw walnuts
- 1/3 c goat cheese
- Fig Balsamic Vinaigrette
- 3 figs
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Balsamic Vinegar
- Pinch of sea salt
- 1/2 tsp cinnamon
- 1/4 tsp garlic powder
- Add all ingredients to a large bowl.
- Make vinaigrette by adding figs, olive oil, balsamic vinegar, sea salt, cinnamon and garlic powder to a mini food processor and pureeing.
- Pour vinaigrette over salad and serve.