Vegetarian Chopped Salad with Dried Figs and Avocado

Keep it simple at mealtime with a veggie chopped salad. Enjoyed by meat eaters and meatless, our vegetarian chopped salad is fresh food fast.

Packed with – literally – all of the good and seasonal things, this vegetarian chopped salad with figs and avocado has been a favorite salad around here as of late and we can’t stop making (and eating) it. 

Let’s talk about why each veggie chopped salad ingredient is so extra special – starting with all the greens!

Made up of arugula, romaine, and Mann’s Fresh Vegetables Power Blend Superfood Slaw® (loaded with kale, kohlrabi, Brussels sprouts, Napa cabbage, carrots and broccoli), this salad is filled with goodness. These green veggies are wonderful sources of a a variety of nutrients including fiber, antioxidants, calcium, folate, and vitamins C, A, and K.

Brussels sprouts, Napa cabbage, kale, kohlrabi, and lettuce, are all Brassicas, a family of vegetables noted to be stellar for human health, due to their antioxidant content. These particular antioxidants are noted to reduce oxidative stress, induce detoxification enzymes, stimulate the immune system, decrease the risk of certain cancers, inhibit malignant transformation and carcinogenic mutations, as well as, reduce proliferation of cancer cells, according to this 2012 study. 

Keep it simple at mealtime with a veggie chopped salad. Enjoyed by meat eaters and meatless, our vegetarian chopped salad is fresh food fast.

Cherry tomatoes, red bell pepper, and yellow bell pepper are deliciously crisp, vitamin C-packed summer veggies. These vegetables are also amazing sources of lycopene, a carotenoid antioxidant shown to reduce and eliminate free radical damage to cells. 

The natural sweetness in this veggie chopped salad is thanks to antioxidant-loaded blueberries and fiber-rich Sun-Maid or Blue Ribbon Orchard Choice California Mission Figs.

Figs are rich in antioxidants and a variety of nutrients including a variety of B vitamins, vitamins A, C, and K, potassium, magnesium, zinc, copper, and iron. They provide the perfect sweetness to complement the summer veggies in the salad – and in the dressing.

The dressing!!  Trust me, this dressing will become your newest obsession. It’s made with lime juice, California Mission Figs, tahini, olive oil, and a few more pantry staples – and it’s delicious.

Other star ingredients in this vegetarian chopped salad include avocado (hi, healthy fats!), hemp seeds (even more healthy fats and protein) and chickpeas for a boost of plant protein and fiber. Feel free to add in even more seasonal fruits and vegetables to this chopped salad if you’d like (strawberries would also be amazing) and enjoy!

Keep it simple at mealtime with a veggie chopped salad. Enjoyed by meat eaters and meatless, our vegetarian chopped salad is fresh food fast.

Vegetarian Chopped Salad with Dried Figs and Avocado

Course Salad

Ingredients

Vegetarian Chopped Salad

  • 3 cups arugula, chopped
  • 3 cups Romaine lettuce, chopped
  • 2 cups Mann’s Power Blend Superfood Slaw®
  • 2 cups cherry tomatoes, sliced in half
  • 1 red bell pepper, cored, seeded and diced
  • 1 yellow bell pepper, cored, seeded and diced
  • 1 cucumber, seeded and diced
  • 1 (15-oz) can chickpeas, rinsed and drained
  • 1 cup blueberries
  • 1 cup Blue Ribbon Orchard Choice® or Sun-Maid® California Mission Figs, stems removed
  • 2 avocadoes, diced
  • 3 tablespoons hemp seeds

Fig Tahini Dressing

  • 2 Blue Ribbon Orchard Choice® or Sun-Maid® California Mission Figs, stems removed
  • 1/2 cup lime juice
  • 4 tablespoons olive oil
  • 1/4 cup tahini
  • 1 scallion, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3-6 tablespoons water (to thin as necessary)

Instructions

  1. Prepare the Fig and Tahini dressing: Place all dressing ingredients in a high-speed blender and blend on high until smooth and creamy. Add water to thin dressing, as necessary. Pour into a jar and set aside.

  2. Prepare the vegetarian chopped salad: Add all ingredients (except avocado and hemp seeds) to a large bowl. Gently toss to combine. Pour in dressing (note, you may not need to use all the dressing) and toss to coat.

  3. Sprinkle with hemp seeds and add in avocado.

  4. Dish out veggie chopped salad and enjoy!

Recipe Notes

  • This vegetarian chopped salad can be customized, depending on what seasonal ingredients you have on hand. Add in fresh shucked corn, roasted eggplant and zucchini, and whatever else you may have.

Recipe and photos by Kate Jenkins

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Southwest Slaw with BBQ Ranch Dressing Recipe

Making your own BBQ ranch dressing from scratch is a cinch. Try our BBQ ranch dressing recipe drizzled on this Southwest chopped salad with figs.

This summer, give us all the salads! We’ve teamed up with Mann’s Fresh Vegetables and several of our favorite healthy food bloggers to give you ideas for #SummerSalads.

We can’t get enough of this slaw and ascribe to the idea that you can never have too many salad recipes featuring our Blue Ribbon Orchard Choice® and Sun-Maid® California Figs. With all of the Southwest flavors, from a BBQ ranch dressing to the smoky roasted chickpeas, it’s easy to say yes to this salad.

You can scale this salad easily up to 8 servings—simply prepare a double batch of the BBQ ranch dressing recipe and toss with an extra bag of Mann’s Broccoli Cole Slaw®. There are enough of the mix-ins for each bowl to still feel abundant.

The best part is this slaw’s portability. If you prep all of the salad ingredients in advance, whisk together the BBQ ranch dressing, and roast the chickpeas, you’ve got all the fixings for a make-ahead salad that’s great for weekday lunches (layer the ingredients in a quart-sized glass Mason jar for easy transport), or to tote along to summer picnics in the park or beach. If you opt to take it with you, you’ll want to toss all the ingredients together in a big bowl, which you can also do at home if you instead of serving the salad with mounds of mix-ins on top (though we think that’s pretty presentation and makes the salad fun). Your call!

Making your own BBQ ranch dressing from scratch is a cinch. Try our BBQ ranch dressing recipe drizzled on this Southwest chopped salad with figs.

Southwest Slaw with BBQ Ranch Dressing Recipe

Course Salad
Servings 4 hearty salad bowls

Ingredients

Smoky Chickpeas

  • 1 (15.5 oz.) can chickpeas, drained, rinsed + patted dry
  • 1 tablespoon safflower oil (or other neutral oil like canola or grapeseed)
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon sweet paprika

BBQ Ranch Dressing

  • 1/2 cup buttermilk
  • 1 tablespoon minced parsley
  • 1 tablespoon mayonnaise
  • 4 teaspoons + 1 tablespoon BBQ sauce, divided
  • 1 clove minced garlic
  • 1 teaspoon minced scallions
  • 1 teaspoon white vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried dill

Southwest Slaw

  • 1 (12 oz.) Mann’s Broccoli Cole Slaw Mix® package
  • 4 ounces white cheddar, cut into 1/2-inch cubes
  • 1 (13 oz.) jicama, cut into 1-inch matchsticks
  • 1 cup corn kernels
  • 1 (8 oz.) bag Blue Ribbon Orchard Choice® or Sun-Maid® California Mission Figs, stems removed + sliced crosswise (1 cup)
  • 1 large yellow or orange bell pepper, cored + sliced into 2-inch strips
  • 16 cherry tomatoes, sliced crosswise
  • 1 large avocado, peeled, pitted + thinly sliced

Instructions

  1. Preheat the oven to 400F. Line a sheet pan with parchment.

  2. Toss chickpeas with oil, salt, chile powder, and paprika. Tumble onto lined sheetpan, jostling so they’re in a single layer. Roast for about 37 minutes. They will finish crisping as they cool.

  3. Make the BBQ Ranch Dressing Recipe: Whisk together the buttermilk, parsley, mayonnaise, BBQ sauce, garlic, scallions, vinegar, salt, and dill until combined.

  4. Assemble salad bowls: Toss slaw in BBQ Ranch Dressing. Nestle a bed of slaw into four pasta bowls. Disperse slaw ingredients among four bowls, nudging close together in mounds: cheese cubes, jicama, corn, California Figs, bell pepper, tomatoes, avocado slices, and chickpeas. Drizzle on the remaining 1 tablespoon of BBQ sauce on top.

Recipe and photos by Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Making your own BBQ ranch dressing from scratch is a cinch. Try our BBQ ranch dressing recipe drizzled on this Southwest chopped salad with figs.

Chopped Israeli Salad with Figs

A chopped Israeli salad will be your new favorite kind of salad to eat during the summer and beyond. Dressed simply and tossed with a tumble of fresh herbs, we love how plump Blue Ribbon Orchard Choice California Mission Figs add a touch of sweetness to this salad with snappy flavors. The salad is a bit like a Greek salad but with fresh mint, oregano, and parsley. If you can get your hands on Greek block feta, cube it to make this Israeli salad with feta as you’ll get well-balanced bites of cheese, vegetables, figs and herbs. If you’re vegetarian, you can make this side dish a main dish by adding in drained and rinsed cannellini beans or chickpeas, or even try compressing tofu to serve on top. For omnivores, grill some kebabs or salmon to serve alongside for a meal that doesn’t require turning on the oven (and is great at picnics or potlucks).

Chopped Israeli Salad with Figs is one tasty summer salad tumbled with fresh herbs and mission figs.

Chopped Israeli Salad with Figs

Course Salad
Calories 250 kcal

Ingredients

  • Juice of 1 lemon (2 1/2 tablespoons)
  • 2 teaspoons white vinegar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 3 diced Persian cucumbers (1 1/2 cups)
  • 1 1/2 cups cherry tomatoes, quartered
  • 1 (7 oz) bag Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs
  • 1 (5 oz) block feta cheese, diced (about 1 cup)
  • 1 scallion, thinly sliced
  • 2 sprigs mint leaves, finely chopped (2 tablespoons)
  • 1 sprig oregano leaves, finely chopped (1 tablespoon)
  • 20 sprigs Italian parsley leaves, finely chopped (6 tablespoons)

Instructions

  1. Whisk together the lemon juice, vinegar, salt and pepper in a bowl. Drip the olive oil in a thin stream into the vinegar, whisking the whole time until emulsified.

  2. Add the cucumbers, tomatoes, mission dried figs, feta, scallion, mint, oregano, and parsley into a large bowl. Gently toss in the dressing. Serve immediately.

Recipe and photo by Annelies Zijderveld