Shiitake Kale Facon Crunch Salad
A total party in your mouth! Juicy fresh figs, creamy avocado, crispy facon, golden shiitakes, and layers of savory crunch, all tossed in a creamy spicy maple-garlic dressing. 🔥
An original Flavor Unfiltered Recipe
Ingredients
- 4 cups finely chopped kale, stems removed
- 1 large avocado, cubed
- 5–6 fresh purple figs, quartered
- 6–8 strips facon, fried until crispy and chopped
- 1 package shiitake mushrooms, sliced
- ⅓ cup pumpkin seeds, toasted
- ⅓ cup ready-made crispy fried onions
- 2 scallions, thinly sliced
- Olive oil, for sautéing
Crispy Za'atar Chickpeas
- 1 cup chickpeas, drained and patted very dry
- 1 Tbsp olive oil
- 1 tsp za'atar
- ½ tsp garlic powder
Creamy Spicy Maple-Garlic Dressing
- 3 Tbsp olive oil
- 1½ Tbsp red wine vinegar
- 1 Tbsp pure maple syrup
- 2 Tbsp mayo
- 1 Tbsp water
- 1 large garlic clove, crushed
- ¼ tsp crushed red pepper flakes
- ¼ tsp chili powder
- ½ tsp onion powder
- ¼ tsp coarse black pepper
- Salt, to taste
Directions
- Toss the chickpeas with 1 Tbsp olive oil, za'atar, and garlic powder. Roast at 425°F for 20–25 minutes, until crispy.
- Fry the facon until crispy, then chop it into small pieces.
- Sauté the shiitake mushrooms in a little olive oil until deeply golden.
- For the dressing: Whisk together 3 Tbsp olive oil, red wine vinegar, maple syrup, mayo, water, crushed garlic, red pepper flakes, chili powder, onion powder, coarse black pepper, and salt until smooth.
- Pour the dressing over the kale and massage briefly to soften.
- Top with the avocado, figs, shiitake mushrooms, crispy facon, za'atar chickpeas, toasted pumpkin seeds, and sliced scallions.
- Finish with the crispy fried onions and serve immediately. 🔥
