This fig salad gives big returns for little effort. It's nothing more than an assembly job, but it's the type of salad I'm grateful for when it's hot out, my appetite is low, but I still want to enjoy a flavorful dish. Fresh figs are one of summer's greatest delicacies, as far as I'm concerned, and they take the spotlight here.
If you've followed Whole Nourishment for a while you know my love for figs. It began as a child when I would pick them directly from the fig tree in my grandmother's backyard. Well, that fig tree still stands, and I'm home enjoying those very figs now!
Warmed by the sun, I eat them right off the tree every day to my heart's content. But when I'm back home in Switzerland where the figs are not quite as cheap or abundant, I find ways to really savor them. That's where this salad comes in.
Looks can be deceiving in terms of expected flavor, but the floral sweetness of figs against the subtle licorice bite of fennel and sweet tartness of Dijon balsamic dressing is a winner. Sliced red onion gives this a welcome edge (though you can leave it out if you don't care for raw onion), and tender mache greens fill out the plate.
I know fresh figs are a more expensive summer fruit, but I really hope you decide to splurge and enjoy one of the greatest little pleasures summer has to offer.
Wishing you all a warm, happy, and fig-filled summer!
Fig and Avocado Salad with Dijon Balsamic Vinaigrette
- 1/2 medium fennel, sliced paper thin using a mandolin
- 1/2 small red onion, thinly sliced
- 2 large figs, quartered
- 1/2 medium-large avocado, sliced
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. extra-virgin olive oil
- 1/2 Tbsp. Dijon mustard
- Big pinch salt + black pepper to taste
- 2 handfuls mache or lamb's lettuce (~ 2 cups or 40 gr)
- Mix balsamic vinegar, oil, Dijon mustard, salt and pepper in a medium bowl. Add thinly sliced fennel and red onion and stir to combine well with vinaigrette. Set aside to marinate while preparing the other ingredients.
- Place mache on a serving dish and top with fennel, onion, avocado, and any dressing left over in the bowl. Top with quartered figs, serve and enjoy!