Cantaloupe and Grilled Fig Salad
Category: Salads
Serves: 6
Ingredients
- 1 ½ tablespoons low-sodium soy sauce, divided
- 9 Black Mission figs, trimmed and halved lengthwise
- 3 tablespoons fresh lime juice
- 3 tablespoons agave
- 1 tablespoon canola oil
- ¼ teaspoon minced garlic
- 1/8 teaspoon sea salt
- 3 cups baby arugula (about 3 ounces)
- 3 cups baby spinach (about 3 ounces)
- ½ cup thinly sliced celery
- ½ cup thinly vertically sliced red onion
- ¼ teaspoon freshly ground black pepper
- 12 thin wedges peeled seeded cantaloupe
- 3 tablespoons chopped walnuts, toasted
Directions
- Prepare grill to medium-high heat
- Brush 1 ½ teaspoons soy sauce over cut sides of figs. Place figs, cut side down, on a grill rack; grill 1 minute on each side or until lightly browned. Remove from grill.
- Combine remaining 1 tablespoon soy sauce, juice, agave, oil, garlic, and sea salt; stir with a whisk.
- Combine arugula, spinach, celery, onion, and pepper. Arrange 2 cantaloupe wedges on each of 6 plates. Top each serving with about 1 cup arugula mixture, 3 fig halves, and 1 ½ teaspoons nuts; drizzles with about 1 ½ tablespoons dressing.
Nutrition Facts
Calories 187, Fat 5.4g, Protein 3.3g, Carbohydrates 35.9g, Fiber 4.2g, Cholesterol 0mg, Iron 1.4mg, Sodium 215mg, Calcium 85mg