This easy salad recipe takes advantage of summer’s lush produce.
When neighbors give me fresh figs from their heavy-laden trees, most go straight into my mouth, barely making it into my kitchen for playing with. But this recipe — a bright, nutty, creamy salad that doesn’t use any dairy — is worth saving 3 or 4 colossal figs for.
This salad is filling enough to be an entree for two, or it can be split by four or more as an appetizer or side dish for a seasonal brunch, lunch or supper. Be sure to use figs at their prime, their thin skins oozing their honeyed insides.Place the drained cashews in a blender and add the water, 1 tablespoon of the olive oil, lemon juice, garlic, salt and pepper. Blend on high for 1 minute or until very creamy.
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