- serves 2
- 4 figs
- 7 mint leaves
- 1 cucumber
- 1/2 cup almonds
- 1 small head of butter lettuce
- 1 Tbsp honey
- 1/2 tsp mustard
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- salt to taste
Hi y’all! I’ve been away for a while, partly due to a trip in Spain. My boyfriend has been working in Europe for a month, so I enjoyed some sweet vacation in Barcelona with him.
It was my first time in the country, and I loved soaking in all the details. One of my favorite afternoons was spent strolling through the Barri Gòtic together – observing the locals and peeking down side streets.
Of course that builds up an appetite! We pretty much ate everything in sight: roasted asparagus with romesco (a great summer dish), sardines in vinegar, pan con tomate, and fresh Greek yogurt with honey. Every bite was a refreshing take on old food memory, and I’ve tried to remember each one to take back to my kitchen. One curious purchase I particularly wanted to enjoy later was a local, funky marmalade. Each jar had a completely different flavor: tomato & cloves, eggplant & dried fruit, kiwi & tequila, and carrot & vanilla. Airport security unfortunately stopped the souvenir, but I’m going to see if I can order it online. Or just make it myself!
The only remedy for a stuffed stomach is to walk, so we began the funny cycle again. No complaints here. I honestly think the best way to see a city is on foot. Maybe that’s why I love New York City so much; every day when I strike out on the sidewalk, I see, smell, or hear something new.
One day I walked over to La Boqueria, which is a crazy smash of food vendors in one covered outlet where you can find any and all produce in the city (or at least that’s what I was told). Several fresh vegetables and ripe fruits later, I wandered back home to make us lunch. I kind of fell in love with the Spanish tapas style of eating, so we had two plates of varied, hand-held bruschetta and a large salad to split.
Out of the three, the Fig Mint Salad was my fave, so I had to share the sweet, simple recipe with you guys. It takes less than 10 minutes to assemble (and eat! ha), is vegan and gluten-free, and brightens up the summer spread. The figs’ light, honeyed flavor plays well with refreshing mint and cucumber, and their tiny seeds add a fun crunch. I grew up with a fig tree in my backyard in Texas and always loved the funky texture, though now that I’m in the northeast these purple beauties are a bit harder to find. The figs were a real treat in the Spanish temperate climate.
1. Neatly cut off the fig stems, and slice the fruit into thin slivers. Mince the mint leaves, cube the cucumber into 1/2-inch pieces, and coarsely chop the nuts and lettuce. (I love everything in a salad to be bite-sized, including the lettuce.) Toss together in large bowl.
2. Whisk together the honey, mustard, oil, vinegar, and salt. Drizzle evenly over the salad, and serve immediately. Goes great with pan con tomate y una cerveza.
I shared this with y’all, Slightly Indulgent Tuesday, Waste Not Want Not Wednesday, Raw Foods Thursday, 5-Ingredient Monday, Tasty Traditions, Healthy Vegan Friday, Gluten-Free Friday, and Wellness Weekend.