Dinner tonight needed to be more on the light side. No pasta, no rice, just light and yummy. It needed a salad but it needed to be a salad that wasn’t chopped vegetables and an oil based dressing. I was wanting something different and I found it in this recipe.
There are only three ingredients to this salad which makes it even nicer to create. Unfortunately, I didn’t have fresh figs so I had to use dried ones. They obviously change the recipe a bit but were still quite good. I am looking forward to trying this with the fresh version. I made this dish as a side dish to the Asparagus Falafel (see Main Dishes). It complimented it nicely.
The Toasted Walnut Sauce was super easy to make and quite quick. The longest part was toasting the walnuts which took all of 7 minutes. So as not to have a clash of flavours, I chose to use the Toasted Walnut Sauce on the falafel as well. It turned out to be a good choice.
With thanks to Sarah Britton and her cookbook Naturally Nourished
vegan, gluten-free, grain-free
Serves 2 as a main dish, 4 as a side
2 1/2oz (75g) arugula (I used mixed greens)
3 large ripe figs (I used dried figs)
1 small red onion or shallot
Toasted Walnut Sauce (see Other Yummy Stuff)
- Wash and dry the arugula.
- Slice the figs into quarters. Slice the onions into thin rounds.
- Divide all the ingredients among plates. Drizzle with Toasted Walnut Sauce.