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Fresh Figs in Crisp Salad
Category : Ingredient, Dry fruits, Salad Recipes , Food for growing girls
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Refrigerate all chopped fruit and vegetables till required.
- Quarter figs, 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, pomegranate into bowl.
- Add all other chopped veggies, except those for garnish.
- Toss with fork, pour beaten dressing, add chopped figs.
- Toss again, till flavours blend.
- Garnish with leaves, cabbage, and sliced fig.
- Serve cold and crisp.
Making time: 20 minutes
Makes: 2 servings
Shelflife: Best fresh
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
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
