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Vegetarian Chopped Salad with Dried Figs and Avocado

Course Salad
Servings 4 servings

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