Fresh Figs in Crisp Salad

Recipe by
Total Time:
20 minutes
Serves:2
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Course: Snack Recipe
Technique: Assemble Recipe
Difficulty: Medium

Take a look at more Snack Recipes. You may also want to try Healthy Spicy Vegetable Noodles, Best Channa Chaat, Easy Kabuli Channa Chat

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Ingredients

  • 2 - fresh, plump, ripe Figs
  • 1 tbsp - fresh Pomegranate kernels
  • 1 slice - canned pineapple, chopped into 8 pieces
  • 2 slices - apples, cubed
  • 4 to 5 - baby tomatoes, halved
  • 2 - Celery leaves, shredded roughly
  • 1 sprig - spring onion, finely chopped
  • 1 tbsp - tender Fenugreek leaves, no stalks
  • 1 - small, green Capsicum
  • 1 - small flake garlic, mashed to soften
  • 1 tbsp - lightly roasted sesame seeds
  • For Garnish:
  • 1 tbsp - Cabbage leaves, shredded to thin strands
  • 1 tbsp - salad leaves, shredded to thin strands
  • 1 - fig, thinly sliced
  • For Dressing:
  • 1 tbsp - Olive oil
  • 1 tbsp - Lemon juice
  • 1 tbsp - syrup of Pineapple can
  • 4 to 5 - Mint leaves, finely chopped
  • 10 to 12 - Basil leaves, finely chopped
  • 1/4 tsp - chilli flakes
  • 1/4 tsp - mustard paste
  • salt to taste

How to Make Fresh Figs in Crisp Salad

  • Refrigerate all chopped fruit and vegetables till required.
  • Quarter figs and refrigerate till required.
  • Whip dressing well in a small bowl, till opaque.
  • Refrigerate till required.
  • Rub the inside of a large wooden or glass salad bowl with garlic flake.
  • Put drained pineapple, apples and pomegranate in to the bowl.
  • Add all other chopped vegetables, except those for garnish.
  • Toss with fork, pour beaten dressing and add chopped figs.
  • Toss again, till flavours blend.
  • Garnish with leaves, cabbage, and sliced figs.
  • Serve cold and crisp.