Fig and Kale Salad
Fig season means these adorable fruits will be available for impromptu snacking and adding pizzazz to our dinner tables for a brief time during the early part of summer and then once again during late summer through autumn.
This salad is a lovely blend of full fig flavor and late summertime goodness—stuffed into pies, tarts, jams and figgy puddings.
3 cups (115 grams) kale, packed, stems removed and cut into large pieces
2 tablespoons lemon juice
1 teaspoon sea salt
1 carrot, shredded
1 small yellow zucchini, diced
2 cups mixed greens, such as curly endive, arugula, spinach
8 fresh figs, any kind, cut into wedges
1/4 cup ground flaxseed