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Just one more day until Spring! I’ve been looking forward to the season changing since the beginning of the year. Cold weather and I don’t get along too well.
I was super blessed to get away for a week and travel to Costa Rica. There I spent each day on the beach and in the jungle. I practiced yoga with my friend Kristin almost every day, and made friends with tons of other travelers. Though it took me about 2 days to get into the swing of pura vida, and taking it easy, once I got it, I was in. Now, a week after returning, I’m still hanging onto the feeling of that good life. Only things missing are the ocean, nature, and the blazing sun. Oh boy…
But soon we’ll have sun, and green trees, and warm weather in NYC! The ocean is just a train ride away. And Kristin and I can bring pura vida to the party!
With warmer weather naturally comes more time spent outside. In my mind’s eye I see picnics in Central Park, drinks along the Hudson, and rooftop brunches. Last Sunday I taught a vegan brunch class at NYC’s Suite Three Oh Six vegan supper club. On the menu were gluten-free crepes with tahini banana butter, tempeh vegan breakfast patties, sweet potato home fries, and this spectacular fig & arugula salad!
This salad is super easy to make and incredibly flavorful and delicious. The textures from the toasted pumpkin seeds, avocado, fresh greens, and fig seeds are a yummy touch, if I do say so myself.
Costa Rica-inspired recipe coming soon!! Let’s welcome Spring with a fresh & tasty salad!
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Fig & Arugula Salad
Ingredients
- 2 tbsp balsamic vinegar
- 4 dried Calimyrna figs
- 1 tbsp minced shallot
- 4 tbsp extra virgin olive oil
- 6 cups of arugula
- ½ avocado sliced
- ¼ cup toasted pumpkin seeds
Instructions
- Place the vinegar, figs, shallot, and olive oil in a blender. Blend until smooth and thick.
- Scoop about ¼ cup of the dressing onto the arugula, and massage to coat. Toss with sliced avocado, and serve with toasted pumpkin seeds.
