Yummy Fall Ingredients: Fig, Lentil, & Purple Basil Salad

Yummy Fall Ingredients: Fig, Lentil, & Purple Basil Salad

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Servings

Yield: 4

Ingredients

  • 2 tbsp tahini
  • 2 tsp Bragg's Liquid Aminos
  • juice from 1 lemon
  • 1 tsp agave
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp organic hempseed oil
  • 2-4 tbsp water
  • 4 cups mixed heirloom tomatoes, torn into bite-sized pieces
  • 1/4 cup micro arugula
  • 1/4 cup purple basil, stemmed and torn into small pieces
  • 2-3 fresh market figs, quartered
  • 1/4 cup cooked lentils
  • 1/4 cup cooked quinoa
  • handful dulse, torn into pieces
  • 2 tbsp Gomasio, or toasted sesame seeds

Instructions

  1. To make the dressing, whisk together the tahini, aminos, lemon juice and agave. Slowly whisk in the oils until emulsified. Add water 1 Tbsp at a time until you reach desired thinness.
  2. In a large bowl, toss the remaining ingredients together with some of the dressing. Serve right away.

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