fig & cantaloupe salad w/watercress & creamy garlic lime dressing
INGREDIENTS
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8 – 10 figs, stems removed and quartered
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1 small cantaloupe, peeled, seeded, and cut into 1/2 inch chunks
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1 bunch watercress
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1/2 a red onion, sliced paper thin
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4 sprigs fresh mint
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Several leaves fresh basil, torn or cut chiffonade
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Parmesan shavings
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lime wedges
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sea salt and black pepper to taste
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DRESSING
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for the creamy garlic lime dressing
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1/3 cup Greek yogurt (preferably the full fat variety)
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2 tablespoons extra virgin olive oil
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2 tablespoons lime juice (from about 1/2 a lime –– save the other half for serving)
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1 tablespoon minced red onion
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1 tablespoon minced garlic (about 1 clove)
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2 teaspoons honey
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1/4 teaspoon sea salt, or more to taste
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1/4 teaspoon ground black pepper
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2 tablespoons finely grated Parmesan
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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,
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