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You are here: Home / Recipes / Soups and Salads / Fig and Pistachio Salad

Fig and Pistachio Salad

August 20, 2012 //  by Dr. Sarah Ballantyne, PhD

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

Are you seeing fresh figs in the stores and at Farmer’s markets?  They are in season and we are getting some amazing local organic figs right now.  I also love figs because they are a fruit with more glucose than fructose and fresh figs aren’t super high in sugar.  As you may noticed by looking at my salad recipes, I love the combination of sweet fruit, crunchy nut and peppery green with a tangy dressing.  This is another variation, and one that my whole family is really enjoying these days.  This salad is delicious with any peppery green; arugula or mustard greens work really well.  This will make enough dressing for 3-6 side salad.  The directions for the salad below is per person.

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 Ingredients (Balsamic Vinaigrette):

  • 1/3 cup Balsamic Vinegar
  • 1/3 cup Avocado Oil (or substitute Extra Virgin Olive Oil)
  • 4 tsp Mustard

1.    Whisk all ingredients together.  Refrigerate any leftovers.

Ingredients (Salad):

  • 1 cup Arugula (or other peppery green)
  • 1/3 cup Fresh Figs, chopped (about 4-5 figs)
  • 2 Tbsp Pistachios, shelled and unsalted
  • 1-3 Tbsp Balsamic Vinaigrette, to taste

1.    Cut figs into quarters or smaller size pieces. 
2.    Sprinkle chopped fig and pistachios over arugula.  Drizzle with vinaigrette to taste.
3.    Enjoy!

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Category: Recipes, Soups and Salads

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