Sweet-Salty Fig Salad with Quinoa and Avocado
A composed salad balancing sweet figs and salty mozzarella over nutty quinoa and peppery arugula. Creamy avocado and toasted almonds add textural contrast, bound together with a simple balsamic vinaigrette. Serves as a light main or elegant side.
Ingredients
Instructions
- 1
Cook quinoa according to package directions, usually 12 minutes in boiling water.
- 2
Toast almonds on a baking tray for about 5 minutes at 350°F. Remove and let cool.
- 3
Halve avocado, remove pit and skin, then cut into pieces.
- 4
Drain mozzarella and cut into pieces.
- 5
Rinse figs and cut into quarters.
- 6
Rinse and dry arugula thoroughly.
- 7
Layer arugula in a bowl or on a serving plate, then top with quinoa.
- 8
Add avocado and mozzarella pieces.
- 9
Arrange fig quarters on top.
- 10
Sprinkle with toasted almonds, chopped into pieces.
- 11
Whisk olive oil and balsamic vinegar together, then drizzle over salad.
Tips
Dry arugula thoroughly to prevent wilting and watery salad.
Prepare components separately and assemble just before serving for best texture.
Chop cooled almonds into pieces for even distribution.
Good to Know
Keep components separate in airtight containers. Store dressed salad no longer than 2 hours to prevent sogginess.
Prepare quinoa, toast almonds, and chop vegetables up to 1 day ahead. Assemble just before serving.
Serve at room temperature or chilled, depending on preference.
Common Mistakes
Do not dress salad in advance to avoid soggy arugula and wilted leaves.
Do not skip drying arugula to prevent excess moisture breaking down greens.
Do not skip cooling almonds before chopping to ensure proper crunch.