Fig and Cantaloupe Salad
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
Sea salt and black pepper to taste
- In a large bowl or on a platter, arrange the watercress. Drizzle leaves with several tablespoons dressing, and mix to coat
- Layer on cantaloupe segments, red onion slices, and figs. Drizzle with more dressing.
- 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.