A healthful, vibrant salad to celebrate the end of summer!

Creamy garlic lime dressing:

1/3 cup Greek yogurt (preferably the full fat variety)

2 tablespoons extra virgin olive oil

2 tablespoons lime juice (from about 1/2 a lime –– save the other half for serving)

1 tablespoon minced red onion

1 tablespoon minced garlic (about 1 clove)

2 teaspoons honey

1/4 teaspoon sea salt, or more to taste

1/4 teaspoon ground black pepper

2 tablespoons finely grated Parmesan


8 – 10 figs, stems removed and quartered

1 small cantaloupe, peeled, seeded, and cut into 1/2 inch chunks

1 bunch watercress

1/2 a red onion, sliced paper thin

4 sprigs fresh mint

Several leaves fresh basil, torn or cut chiffonade

Parmesan shavings

Lime wedges

Sea salt and black pepper to taste

  1. In a large bowl or on a platter, arrange the watercress. Drizzle leaves with several tablespoons dressing, and mix to coat
  2. Layer on cantaloupe segments, red onion slices, and figs. Drizzle with more dressing.
  3. Sprinkle on the herb leaves, adding a few Parmesan shavings, a squeeze of fresh lime juice, and a pinch each of sea salt and pepper.
Original recipe found at brooklynsupper.com/
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