Healthy Raw Kale salad with Figs & Oranges
If you don’t know it already, I ADORE Kale! This salad was inspired by Dara Dubinet and when I saw the recipe, I knew I HAD to make it. I had a handful of fresh organic figs in the fridge that needed to be used and just bought a bag of organic oranges. I immediately went out to the garden to harvest some fresh kale and parsley and was ready to make this dish a reality. There is a secret ingredient that ties all the flavors together to really POP in your mouth. CINNAMON.
- Cinnamon is a fabulous herb – culinary wise and medicinally. It is a great source of manganese, fiber, iron, and calcium. A true beauty food.
Cinnamon is a sweet, aromatic spice and a medicine. It is one of the oldest spices known to man. Its uses and benefits have been documented as early as 2700 B.C. throughout China, Europe and Egypt. There are two types of cinnamon, Ceylon and Chinese (cassia). Cinnamon offers anti-clotting and anti-microbial benefits, boosts brain function and contributes to a healthy colon. It may also help control blood sugar in people with diabetes. (source)
I love adding cinnamon to enhance my smoothies, dressings, salads, tonic drinks and dishes. This salad recipe is enhanced with the lovely addition of cinnamon. I find it amazing and hope you do too!
Figs! I ADORE FRESH FIGS!! There is nothing like the unique taste and texture of fresh figs! They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. Figs are naturally rich in phyto-nutrients, anti-oxidants, dietary fiber and vitamins.
Figs range dramatically in color and subtly in texture depending upon the variety, of which there are more than one hundred and fifty. Some of the most popular varieties are:
- Black Mission: blackish-purple skin and pink colored flesh
- Kadota: green skin and purplish flesh
- Calimyrna: greenish-yellow skin and amber flesh
- Brown Turkey: purple skin and red flesh
- Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh (source)
California figs are available from June through September with the exact timing varying with the variety. Some European figs are often available throughout autumn. When purchasing dried figs, make sure that they are still relatively soft, free of mold, and have a mellow, pleasant smell. Start choosing organic and non-sulfured dried fruits (figs included). Dried figs are available throughout the year.
Since fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of when you are planning on eating them. Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste. They should have a mildly sweet fragrance and should not smell sour, which is an indication that they may be spoiled. For the most antioxidants, choose fully ripened figs.
Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. Since they have a delicate nature and can easily bruise, you should store them either arranged on a paper towel-lined plate or shallow container. They should be covered or wrapped in order to ensure that they do not dry out, get crushed or pick up odors from neighboring foods. If you have purchased slightly under-ripe figs, you should keep them on a plate, at room temperature, away from direct sunlight. Dried figs will stay fresh for several months and can either be kept in a cool, dark place or stored in the refrigerator. They should be well wrapped so that they are not over exposed to air that may cause them to become hard or dry. (source)
Ingredients for salad:
- 1 bunch of organic kale – stripped from stem and chopped
- Large handful of organic parsley – chopped
- 8 – 10 fresh organic figs or dried organic (non-sulfured) - (soak well to reconstitute) – stem removed and quartered
- 2 organic oranges – peeled, de-seeded and cut into small chunks
Ingredients for dressing:
- 1 avocado – seed removed
- 1 organic orange – juiced
- big pinch of himalayan salt
- 1 tsp. cinnamon
- raw honey or stevia to sweeten – to taste
Combine all ingredients for the dressing into a large bowl and mash till chunky. Now add the kale and parsley to this dressing mix and start to massage with your hands until leaves have broken down and are wilted. Taste. Adjust flavors and top with the orange and fig. You’re now ready to experience a delightful, filling meal that is “OUT OF THIS WORLD” – at least to me it was! I could eat this salad every day and not tire of it – it’s THAT GOOD! I’ve never had anything like it before. I was so pleasantly surprised at the complexity of flavors with such few ingredients. This is a nutrition power house meal! Serves two hungry people.
Give it a try! I hope you enjoy it as much as I did!
I made this salad again last night with dried organic turkish figs and it was still amazing! So, when you can’t use fresh (I will when I can), dried ones work great too!
**I have a wonderful giveaway set up for you all on Friday! So be sure to check it out! I have another tasty, healthy, favorite recipe coming your way tomorrow!
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May the GREENS be with You! and Be Inspired! Kibby