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Summer Fig Salad

20 min·97 Views
Summer Fig Salad

Flora Petrova

352 Recipes

This fresh salad combines crisp salad greens and arugula with sweet figs, cool cucumber, and creamy avocado slices. It is lightly dressed with olive oil, honey, and balsamic vinegar, and topped with perfectly boiled eggs and a sprinkle of sesame seeds. Enjoy a balanced mix of flavors and textures in every bite.

Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
782kcal

2 Portions · 1,337 g

Protein
47 g
Carbohydrates
36 g
Fat
45 g
Fiber
21 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

2

g
  • Mix Green Salads300 grams
  • Arugula100 grams
  • Cucumber
  • Figs3
  • Eggs4
  • Avocado
  • Pumpkin Seed15 grams
  • Olive Oil
  • Balsamic Vinegar
  • Honey1 teaspoon
  • White Sesame Seed

Prepare the Greens

  1. 1

    Wash the salad greens thoroughly under cool running water.

  2. 2

    Drain the greens and gently pat dry with a clean towel.

  3. 3

    Place the washed salad greens into a large bowl.

Add the Vegetables and Figs

  1. 4

    Rinse the arugula if needed and add it to the bowl.

  2. 5

    Slice the cucumber into thin rounds and set aside.

  3. 6

    Chop the figs into quarters or bite-sized pieces.

  4. 7

    Slice the avocado into thin slices.

  5. 8

    Add the sliced cucumber, chopped figs, and avocado slices to the greens.

Make the Dressing

  1. 9

    In a small bowl or jar, add the olive oil.

  2. 10

    Add honey and balsamic vinegar in the desired amounts.

  3. 11

    Whisk or shake the container until the dressing is well mixed.

Cook the Eggs

  1. 12

    Place the eggs in a small pot and cover with water.

  2. 13

    Bring the water to a boil.

  3. 14

    Boil for 6 minutes for soft-boiled or 10 minutes for hard-boiled eggs.

    Timer6 min
    Timer10 min
  4. 15

    Transfer the eggs to a bowl of cold water to cool them down.

  5. 16

    Peel the cooled eggs and slice each in half.

Dress and Serve

  1. 17

    Pour the prepared dressing evenly over the salad.

  2. 18

    Sprinkle sesame seeds over the top.

  3. 19

    Gently place the sliced eggs on the salad.

  4. 20

    Serve immediately.

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