Fig and Cantaloupe Salad with Watercress and Creamy Garlic Dressing
A colorful and savory fig and cantaloupe salad that’s perfect for early fall.
Recipe Type:
Salad
Keyword:
fig and cantaloupe salad
Makes: 4 generous servings
Ingredients
For the 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
For the salad and assembly
- 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
Instructions
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This dressing improves with time, so if you have time to make ahead and refrigerate for a while, I'd recommend it. If not, it's still going to be great.
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This dressing is easily made in the blender, but you can also whisk it all together. For the blender method, add all the ingredients and pulse until emulsified. Otherwise, whisk the Greek yogurt and olive oil together in a small bowl. Add lime juice, and then the onion, garlic, honey, sea salt, pepper, and finally, the Parmesan.
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To assemble the salad, in a large bowl or on a platter, arrange the watercress. Drizzle leaves with several tablespoons dressing, and turn with fingers to coat. Next, layer on cantaloupe segments, red onion slices, and figs. Drizzle with more dressing. Finish salad by sprinkling on the herb leaves, adding a few Parmesan shavings, a squeeze of fresh lime juice, and a pinch each of sea salt and pepper.