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
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
Toss all ingredients together. Serve immediately.