Fig, Carrot and Pistachio Salad


Cooking with One Chef One CriticLisa MacKenzie, former Casbah chef in St. John’s, introduced me to this salad when we did a TV cooking segment. It contains some of my favourite ingredients – figs, carrots, pistachios, and olive oil. More importantly, they’re all really good for you. For example, did you know that figs are bursting with anti-oxidants, phytonutrients, and vitamins? Well, they are. So eat your salad.

  • Yield: 8 Servings


  • 3 tbsp (45 ml) lemon juice
  • 1 tbsp (15 ml) sugar
  • ½ tsp (2 ml) salt
  • ¼ tsp (1 ml) ground cumin
  • pinch of cayenne
  • 4 cups (1 L) julienned carrot
  • ½ cup (125 ml) dried figs, sliced
  • 1 tbsp (15 ml) honey
  • 1 tbsp (15 ml) olive oil
  • ground pistachio nuts
How to Make It
  1. In a bowl combine all ingredients except the pistachios, and leave to rest for 30 minutes or longer.
  2. This will allow the flavours to develop. Sprinkle with nuts before serving.

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