Basson Laubscher's Fig & Blue Cheese Salad recipe was recently featured in The South African and is a tasty side dish or plant-based meal option. The salad is a rich source of heathy fats and plant-based proteins and is quick and easy to prep.
Its recipe consists of a rocket (arugula) base that is fused with one chopped fig and one chopped avocado. The salad is then topped with Cabernet Sauvignon Balsamic Dressing and crumbled blue cheese pieces.
The salad's peppery arugula ingredients are balanced out with the sweet and acidic flavors of its fig and red wine dressing. Additionally, the salad's avocado and blue cheese toppings bring an elevated texture and add substance for those enjoying the dish as a vegetarian protein bowl.
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Trend Themes
1. Plant-based Meals - Opportunities for innovative plant-based meals that offer a rich source of healthy fats and proteins.
2. Gourmet Salad Dressings - Disruptive innovation opportunities in creating unique and flavorful salad dressings.
3. Vegetarian Protein Bowls - Development of vegetarian protein bowl options that are both delicious and satisfying.
Industry Implications
1. Food and Beverage - Opportunities for food and beverage companies to create plant-based meal options and gourmet dressings.
2. Restaurant and Catering - Innovative salad concepts and vegetarian protein bowls can be offered as menu items in restaurants and catering services.
3. Health and Wellness - Health-conscious individuals can embrace plant-based meals and vegetarian protein bowls as part of their wellness journey.