Monday, October 1, 2012

Triple Fig-Carrot Salad {October #Unprocessed}

And, as this is October 1st, we're kicking off October #Unprocessed. Along with my chilled fruit soup from Iceland I served a triple fig-carrot salad.

3 shredded carrots
juice and zest from 1 orange
fresh figs
roasted figs
fig balsamic vinegar
olive oil
freshly ground pink Himalaya salt
freshly ground flower pepper

Mix everything together in a bowl and serve over a bed of greens. I had some baby arugula from my High Ground Organics CSA box. They added a nice bitterness to an otherwise sweet salad.

1 comment:

  1. I love figs...and triple the fig is triple the delicious!


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