The Buddha gained enlightenment while sitting under a fig tree, perhaps because he was eating the figs that were dropping all around him. Figs are rich in antioxidants, minerals and mood boosting amino acids like tryptophan. The combination of these sweet fruits and bitter greens in this end of summer salad, awaken the senses and stimulate joy. Add some nuts to this delicious Arugula Fig Salad, thinly sliced hard cheese or crisped serrano ham to make a whole meal.
Arugula Fig Salad
INGREDIENTS
- 6 ripe Figs
- 3 ripe Peaches
- Arugula (Half a bunch)
- Fresh parsley sprigs
- Sea salt
DIRECTIONS
Wash and dry the greens and then drizzle virgin olive oil very lightly over the greens, salt, toss and set aside. Cutting the peaches into slices and halve the figs. Heat some olive oil in a pan and when hot, place the fig cut side down in the plan and sear for 10 seconds only. Remove and cool. Top the greens with the fruit, and lightly drizzle balsamic vinegar, toss and serve.
From: The Good Mood Kitchen, Norton 2017 Leslie Korn.
She served as a Fulbright scholar on traditional medicine, a Clinical Fellow at Harvard Medical School, and a National Institutes of Health-funded research scientist in mind/body medicine.
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