Vegetarian Chopped Salad with Dried Figs and Avocado

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cabbage chopped salad with dried figs

Vegetarian Chopped Salad with Dried Figs and Avocado

Keep it simple at mealtime with a veggie chopped salad. Enjoyed by meat eaters and meatless eaters, our vegetarian chopped salad is fresh food fast.
cabbage chopped salad with dried figs
Servings 4 people


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
  • 15 ounces chickpeas rinsed and drained, 1 can
  • 1 cup blueberries
  • 1 cup Orchard Choice® or Sun-Maid® California Mission Figs stems removed
  • 2 avocados diced
  • 3 tablespoons hemp seeds

Fig Tahini Dressing


  • 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.
  • Prepare the vegetarian chopped salad: Add all ingredients (except avocado and hemp seedto a large bowl. Gently toss to combine. Pour in dressing (note, you may not need to use all the dressinand toss to coat.
  • Sprinkle with hemp seeds and add in avocado.
  • Dish out veggie chopped salad and enjoy!


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!

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