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Fig, feta & pistachio salad

We all go through times where we need to break the routine. This salad is all about ditching your average garden and saucing it up like no other.

This combination is unreal: figs and pistachio, feta cheese cubes, topped with an avocado rose on a bed of spinach and drizzled with the most delicious date and mustard dressing.

Drooling yet? You should be!

Fig feta pistachio salad

Here's what you need to recreate this salad (for 1 portion):

- 1.5 cups of baby spinach, washed and dried

- 2 small figs, washed and chopped in quarters

- 1/2 an avocado, chopped in slices (see note below on how to form an avocado rose)*

- 1 tbsp pistachios, peeled, raw and unsalted

- 1 tbsp feta cheese cubes, or crumbled

For the dressing:

- 1 tbsp yellow mustard

- 2 dates

- 1/4 lemon, squeezed

- pinch of salt and pepper

- 2 tbsp water

- 1 tsp olive oil


1- Place your baby spinach in a plate, and top off with chopped figs, feta cheese, pistachios, and your avocado rose.

2- To make your avocado rose, chop an avocado in half, keep the peel on, then slice 1 half of an avocado into thin slices. Use a tablespoon to carefully remove the sliced avocado pieces, making sure that the shape stays as is and does not fall apart. Place on a chopping board and separate the avocado slices then roll the slices into each other in a circular shape until you reach the end.

3- Dressing: blend all dressing ingredients together until smooth. You may need to add some more water depending on thickness.

Dress your salad up and enjoy!

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