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    Home » This and That » California Backyard Salad. Tastes Like Home.

    by Kathy Patalsky · updated: Sep 13, 2019 · published: Mar 26, 2010 · About 2 minutes to read this article. 9 Comments

    California Backyard Salad. Tastes Like Home.

    I grew up in California with a fig tree, plum tree, apple tree, cherry tree, olive tree and apricot tree in my backyard. Nothing tasted better than the fruit off those trees. Picked by hand. I’d eye a tiny green plum and watch it for weeks and weeks until it was ripe black purple. Juicy and plump. Our special plum tree was a goldmine of plums. My favorite kind of gold: fruit. Although I’m an NYC-er these days, I still miss my fruit-filled backyard and those tall swanky trees that I loved so much. My favorite spot to sit and think: a perfect little perch in my fig tree out back.

    To bring me back to those innocent childhood days in the sun, I crafted my California Backyard Salad with Zesty Fig Dressing. California flavors galore: sunflower seeds, almonds, avocado, figs, plums and lemon. Dive into sunshine and get a taste of my childhood…

    California in a bowl:
    Avocados galore:

    Sunny sunflowers seeds and almonds:
    Zesty Fig Dressing:
    California Backyard Salad
    serves 2

    6 cups baby lettuce blend
    1 ripe purple plum
    1 ripe avocado
    2 tablespoon almonds
    3 tablespoon sunflower seeds
    optional “cali” add-in’s: artichoke hearts, diced tomato, sliced apples, walnuts.

    Zesty Fig Dressing

    1 part maple or agave syrup
    1 part lemon juice and a few thin slices
    1 part apple cider vinegar
    1 part whole grain mustard
    2 parts EVOO
    black pepper
    6 figs, sliced

    Directions:

    1. Whisk dressing together.

    2. Place salad greens in serving bowls. Drizzle with a bit of dressing – be sure to get those figs to fall into your salad. (You can also toss greens with dressing separately.)

    Dressing:
    3. Prep veg/fruit: slice plum, dice avocado.

    4. Sprinkle sunflower seeds and almonds over greens.

    5. Add avocado cubes and plum slices.

    6. Drizzle with more dressing.

    serve!



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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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