Fresh Figs in Crisp Salad

Recipe by
Total Time:
20 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Assemble Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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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.

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