Fig, Lentil + Purple Basil Salad by Erin O’Leary Stewart

 

I came across local purple basil and late-summer figs at the market over the weekend and have been using them (or snacking on them!) in all sorts of dishes the past couple of days. This became my favorite thrown-together lunch that came together incredibly well. The figs this day were perfectly ripe and the basil so very fresh. I had cooked lentils on hand from a previous night’s dinner, which really made this salad a meal. Just an example of how easy great dishes can come together by simply using local, organic and fresh ingredients and leftovers! Figs are rich in fiber, potassium and a fruit source of calcium. Sea vegetables are high in calcium. Dulse is a sea vegetable (specifically a red algae) known for its abundance of vitamins (B6, B12, C, E and A). It is rich in potassium, iron, magnesium, zinc and calcium and also a very good source of dietary fiber, protein and helps aid in the process of digestion. So…one major superfood, if you will. It has a chewy, salty bite. Gomasio adds a nutty flavor. I add it to almost everything from salads to soups to veggie skillets or stir-fries!  There is no exact science to the dressing (I told you this was thrown together). Having the below beneficial ingredients on hand at all times, you can toss your greens or add to sauteed veggies anytime for an added healthy boost. See my amazon store to purchase today!

 

Fig, Lentil + Purple Basil Salad

Ingredients

Handful mixed heirloom lettuces

Handful micro arugula

Handful purple (or green) basil, torn

2-3 black mission figs, quartered

1/4-1/2 cup cooked Lentils

Handful dulse, torn into pieces

Couple shakes of Seaweed Gomasio

Splash Organic Extra Virgin Sesame Oil

Splash Organic Hempseed Oil

Tiny splash Bragg’s Liquid Aminos

Drizzle Agave

Directions

Toss all ingredients together. Serve immediately.

 

 

Comments are closed.