Fig and Kale Saladwith lentils / avocados / havarti / lemon adobo dressing
Figs are hard to find out of season, so we love to highlight them when the season hits. This simple entree salad lets the flavor and texture of ripe figs really shine.
Smarts: If figs are not in season where you are, halved grapes make an excellent sub.
Ingredients
- Cheese, smoked Havarti - 6 oz, cubed (sub any other smoked cheese or goat cheese)
- Avocados - 1, cubed
- Figs - 8, halved or quartered (sub grapes, using 4x more than listed)
- Lentils, pre-cooked - 2 cups (look for vacuum-packed or canned)
- Oil, cooking - 1 Tbsp
- Baby kale - 10 oz (sub any type kale, chopped)
- Sunflower seeds - 1/4 cup
- Lemon juice - 1 Tbsp
- Vinegar, red wine - 1 Tbsp
- Adobo sauce - 1 tsp (opt; usually found in a can of chipotles in adobo)
- Mustard, Dijon - 1 tsp
- Honey - 2 tsp
- Paprika, smoked - 1/2 tsp
- Oil, olive - 3 Tbsp
Nutrition Facts
Prep
- Make dressing - Whisk together lemon juice, vinegar, adobo sauce, mustard, honey, and paprika. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Cheese / Avocados / Figs - Prep as directed.
- Lentils - If using canned lentils, drain and rinse.
Make
- Heat a skillet with cooking oil over medium heat. Add lentils with 1 Tbsp / 15 mL of dressing (for 4 servings; adjust if customizing) and saute until lentils are warmed through.
- Gently toss together kale, avocados, cheese, figs, and lentils with remaining dressing until dressed to your liking. Top with sunflower seeds. Enjoy!
Nutrition Facts
Reviews
Ratings
27 reviews
The flavors were amazing and this was so quick and easy! If you can’t find smoked Havarti, I highly recommend a smoked cheese over the other suggestion of goat cheese (we did smoked gruyere) - the smokiness really complements the smokiness of the dressing.
0 HelpfulA great way to use figs for that week they are in season! This deconstructed nicely for all diets.
0 HelpfulDelicious! It made for a beautiful and tasty presentation. Will make again! I used crumbled goat cheese and used almond slivers and pepitas rather than sunflower seeds. I probably doubled the honey and adobo sauce in the dressing because I really loved the sweet smoky flavor they gave.
0 HelpfulUsed curly kale, goat cheese, red grapes and pumpkin seeds as substitutions. Was wonderful and will make again!
0 HelpfulReally liked the flavor combination, used goat cheese because it's what I had. Looking forward to leftovers.
0 Helpful