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Fig and Kale Salad
with lentils / avocados / havarti / lemon adobo dressing

Active: 30 min Total: 30 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Fig and Kale Salad:
  • 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 Adobo Dressing:
  • 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

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Prep

  1. 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)
  2. Cheese / Avocados / Figs - Prep as directed.
  3. Lentils - If using canned lentils, drain and rinse.

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Make

  1. 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.
  2. Gently toss together kale, avocados, cheese, figs, and lentils with remaining dressing until dressed to your liking. Top with sunflower seeds. Enjoy!

Nutrition Facts

Amount Per Serving
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