This is one of my favourite ways to eat fresh figs. This recipe here is seasonal, healthy, crunchy, satisfying and definitely make ahead. It salad comes together in less than 10 minutes including time to make the dressing, which is a combination of extra virgin olive oil, balsamic vinegar, honey, a pinch of brown sugar and a dash of lime.Walnuts add to the much need crunch in this salad.
This is my sixth salad in the #husbandkadabba series
Ingredients
For the salad
- 1/4 cup summer squash diced and sautéed lightly in olive oil with cracked black pepper
- 1/4 cup thinly sliced apples
- 1/4 cup fresh sliced figs
- Few slices of pink radish
- 1/4 cup crumbled cottage cheese seasoned with cracked black pepper
- 1/4 cup salad greens of your choice
- Handful of toasted walnuts
For the dressing: Honey Balsamic Vinaigrette
Whisk together all the ingredients in a small bowl. Adjust the salt and pepper to your taste and set aside until ready to use
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp mustard
- 1/2 clove garlic minced
- 2 tsp honey
- Salt and pepper to taste
Method:
To assemble all the prepped ingredients into the jar, first pour in the honey balsamic vinaigrette dressing and let it settle at the bottom of the jar. Now layer with sautéed summer squash, sliced apples, fresh figs, pink radish, crumbled cottage cheese and greens of your choice. I have used ice berg lettuce.
Finish off the jar with toasted nuts of your choice, I have used toasted walnuts…
Enjoy you lunch…
