Strawberry, Fig Salad with Sweet Sesame Dressing

Strawberry, Fig Salad with Sweet Sesame Dressing

This dressing is a big hit! I love how it brings out the fresh, tangy and sweet flavors of this salad which incorporates some of my favorite late summer fruits and vegetables. Baby spinach, always welcome, is combined with the delicate arugula micro-greens for a tender bite. The best part of the salad is it’s very versatile because each of the items can be swapped for others. Such as Romaine for spinach, pea shoots for the arugula shoots, raspberries for strawberries, red tomatoes for the orange, dried figs for the fresh figs, walnuts for almonds, or as you have available. This dressing works well with a fruit and vegetable combination salad. So, keep that the same. Just love it!

Strawberry, Fig and Tomato Salad with Sweet Sesame Dressing
Prep time
Total time
This dressing is a big hit!
Recipe type: Salad
Cuisine: Californian
Serves:: ¾ C Serves: 4
  • Dressing Ingredients:
  • ½ cup rice vinegar
  • 2T Agave nectar
  • 2 T Extra virgin Olive oil
  • 1 t Sesame oil
  • ½ t Kosher sea salt
  • ¼ t Freshly ground black pepper
  • 1 t Toasted sesame seeds
  • ¼ C Toasted sliced almonds
  • Salad Ingredients:
  • 4 C Baby Spinach
  • 2 C Fresh strawberries, cored, sliced
  • 1 C Orange cherry tomatoes, cut in half
  • 8 Fresh figs, trimmed, chopped medium
  • 1 C Arugula Shoots, or other micro greens
  1. Combine all the dressing ingredients in a glass jar with a tightly fitting lid.
  2. Shake to combine.
  3. Set aside, or refrigerate up to one week if making in advance.
  4. In a large platter or individual bowls, make a bed of spinach.
  5. Compose the salad with the rest of the ingredients.
  6. Drizzle lightly with the dressing, about 2-3 tablespoons per serving.
  7. Serve immediately.
  8. Refrigerate any left-over dressing, tightly covered; it will last about 1 week.


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