Fig and Kale Salad

By
Allyson Kramer
Allyson Kramer
Bestselling cookbook author, recipe developer, and food photographer who focuses on vegan and gluten-free cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 06/23/21
Fig and kale salad

Emily Hawkes for The Spruce

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
299 Calories
20g Fat
31g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 299
% Daily Value*
Total Fat 20g 26%
Saturated Fat 3g 13%
Cholesterol 0mg 0%
Sodium 583mg 25%
Total Carbohydrate 31g 11%
Dietary Fiber 14g 51%
Total Sugars 12g
Protein 7g
Vitamin C 60mg 299%
Calcium 147mg 11%
Iron 3mg 14%
Potassium 1100mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for fig and kale salad
    Emily Hawkes for The Spruce

  2. Rinse and dry the kale, carrot, zucchini, greens, and figs, and prepare according to the ingredient list.

    Rinse and dry the kale
    Emily Hawkes for The Spruce

  3. Place the kale into a large bowl and add the lemon juice, avocado, and sea salt. Using very clean hands, massage the ingredients together until kale is wilted and avocado and salt have been evenly distributed.

    Place the kale in a large bowl
    Emily Hawkes for The Spruce

  4. Toss in the shredded carrot and zucchini and then add the 2 cups mixed greens leaves. Gently fold in the figs with the flaxseed as well as the rest of the ingredients and eat immediately.

    Toss in carrots, zucchini, and figs
    Emily Hawkes for The Spruce

  5. This salad makes a stunning addition to a summertime potluck or dinner party plate.

Tips

  • When purchasing figs, try and buy them only if you plan on eating (or dehydrating) them right away.
  • Seek out fully ripened figs that give to gentle pressure with your thumb. Slightly wrinkled skin and small cracks are perfectly fine, but avoid any fruit that is too soft, seeping or oozing.