Kale and Fig Salad with Tomato Vinaigrette

I love late August when all the summer produce are at their peak sweetness. It also is fig season unfortunately very short lived, so we eat them by the boatload. I love them on my toast, with my oatmeal and in salads. Of course my favorite way has to to be as is specially the soft jammy ones.

This is a simple kale salad with big flavors. I felt the sturdiness of kale holds up really well to this tomato vinaigrette. Hope you like it as much as we did.

INGREDIENTS

• 1 large bunch about 7-8 leaves, curly organic kale, middle rib removed and torn into bite sized pieces
• 2-3 ripe heirloom tomatoes preferably, sliced
• 5-6 figs sliced or 2 cups cantaloupe melons chopped
• handful of almonds
• 1 medium Hass avocado sliced
• TOMATO VIANGRETTE
• ¼ cup (50 ml) white balsamic vinegar
• 1/2-1 teaspoon maple syrup ( depending on how sweet you want and sweetness of the tomatoes
• 1 teaspoon lemon juice
• 1 teaspoon salt
• Freshly ground black pepper
• 4 -5 fresh basil leaves, each torn
• 1 cup (200 g) baby tomatoes, halved
• 3-4 tablespoons cold pressed extra virgin olive oil

Directions

Place balsamic vinegar, lemon juice, salt, basil, and tomatoes into the blender. Blend for 30sec to 1 minute till everything is smooth and pureed. Now slowly add the olive oil in through the lid opening in a steady stream till oil is well emulsified.

Tear kale leaves into bite sized pieces. Place them on a plate. Top it with sliced tomatoes, figs sprinkle with almonds, and sliced avocado. Drizzle as much viagerette as you like all over the salad and serve right away.