Fig Salad with plums and grapes for brunch.
Salad Brain is a creativity platform.
These exercises use the platter, rather than the typical deep salad bowl, as the canvas for creation and a means to illustrate the universal process of creative thinking and design. No matter the field, the steps of creativity are the same. Here we’re using salads because we all have some experience with salad, a low-stakes, easy medium for practicing everyday creativity. Plus, your installation will feed you beautifully and well, and shouldn’t we all be eating more salads anyway?
We call it PLATTERAL THINKING!
For an introduction to getting in touch with your salad brain, read Welcome to Salad Brain Creativity.
Fresh mint leaves
The parameters for this salad are–Seasonal fall fruits, how about all reds. Use some of the mint from the garden that springs to life int he cooler fall weather before it freezes. Brunch with cool friends, salad needs to be groovy. Served with breakfast foods like warm biscuits, eggs and grits.
The figs, mint, date syrup and yogurt send this salad into the Middle Eastern direction. Greek yogurt acts as the dressing. The date syrup adds sweet umami. Cut the figs in rounds and in half for interest. Put the yogurt underneath so the fruits are highlighted. The yogurt is only one side so folks can help themselves to what they want. The green mint leaves add complementary color to the reds and oranges. The date syrup sure is fun. I need to use that more often. I bought it at the Kurdish market. Wanted a little crunch so added the chia seeds because that’s all I had. Did not want to go Southern and used pecans.
Would love to add salted, roasted pistachios or toasted almonds or walnuts would be nice. The yogurt is not necessary. Try it with fruity olive oil and a sprinkling of salt and black pepper.. Go in another direction with the nuts. I’m thinking about salty feta cheese here, too. Salty prosciutto? You don’t have date syrup, then honey would be interesting.