2 Serves
15 Mins
Rinse the mixed greens thoroughly and dry them using a salad spinner or by patting them dry with clean kitchen towels. Tear the leaves into bite-sized pieces if they are too large.
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Vitamin E
3 mg / 15 mgVitamin K
99 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
95 µg / 400 µgCalcium
390 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
399 mg / 1,250 mgPotassium
916 mg / 4,700 mgSodium
246 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
18 g / 28 gSugar
29 g / 50 gSaturated Fat
11 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Using a sharp chef's knife on a cutting board, slice the fresh figs into quarters or halves and roughly chop the walnuts.
Arrange the greens in a serving bowl. Top with the sliced figs and chopped walnuts. Use a spoon to crumble the goat cheese over the salad. Drizzle with olive oil and fresh lemon juice, then toss gently to combine.
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