As I have mentioned, salad and fried eggs is my top breakfast option, so I’m constantly looking for new ideas, because I usually end up with the same salad made of my favourite ingredients. This time though I decided to try something different, as you may know I like adding fruits to my salads, when I saw a small pack of four figs in reduced section, I grabbed them with immediate decision to make a fig salad. If you’ve never tried fresh figs, you might be very surprised with their taste. As dried ones are veeery sweet, fresh figs are rather quite gentle. I don’t want to say tasteless, but gently sweet. What I like about them is the texture – very fleshy, soft, full of seeds crackling when chewing. Not juicy, just chewy. You can eat it with the skin if it’s soft enough. Figs goes well with more flavoursom tastes, like olives, brie, camembert or other strong cheese. Unfortunately I’ve run out of camembert, but added green olives and generous amout of tangy dressing, made with extra virgin olive oil, mustard, apple cider vinegar and lemon pepper.
You must know, that if you’re on ketogenic diet, figs are not the one you should be looking for in the shop. As I’m still in my transitioning phase between low carb and keto, sometimes I let myself eat something with larger amounts of carbs (figs have over 40g of carbs per 100g). So keep it in mind if you’re trying to reduce carbohydrates.
quick morning salad with figs & tangy dressing
INGREDIENTS for 1 portion:
- 1-2 figs
- handful of rocket and spinach leaves
- handful of walnuts
- couple green olives
- 1/2 avocado
- optionally: couple pieces of brie or camembert
- 2 tbsp extra virgin olive oil
- 2 tsp wholegrain mustard (or Dijon)
- 1 tsp apple cider vinegar
- pinch of natural rock salt or Himalayan salt
- pinch of lemon pepper
- 1-2 tsp of water
Start with making a dressing, give it a while for the flavours to melt together. Take a small jar, add olive oil, mustard, apple cider vinegar, salt, pepper and a bit of water to make it slightly thinner. Close the jar and shake until you get smooth texture. If you’re planning to repeat this salad, you can make some more dressing and keep it in the fridge for 2-3 days.
You can toast walnuts on a frying pan if you wish, but as it was my quick morning salad, I skipped this step. Wash figs and cut them in quarters. Peel avocado and slice.
Take your favourite plate, place a handful of rocket and spinach leaves, couple olives, quarters of figs, walnuts, pieces of brie or camembert (I would add them, but run out of). And finish with generous amount of tangy dressing.
I’ve added couple of fired eggs, as it was my morning meal. The best is to eat it freshly made, after couple hours greens are getting soggy and avocado changes its colour, looking not very appetizing.