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.

Ingredients

3 cups (115 grams) kale, packed, stems removed and cut into large pieces

2 tablespoons lemon juice

1 avocado

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