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Home » Sides » Slaws + Salads » Fig and Melon Salad

Fig and Melon Salad

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
August 14, 2017
4.82 from 11 votes


Last Updated June 12, 2020 | 1 Comment

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hand squeezing lemon onto a bowl with a fig and melon salad

Fresh, summery and as farm to fork as any salad could possibly get, this Fig and Melon Salad is the perfect lunch and dinnertime solution.

Fig and Melon Salad

My dad surprised us with a weekend visit on Saturday and left just before Octavian went to school this morning. He lives in Los Angeles (about a 6 hour drive) and we don’t see each other enough. It was a very welcome and happy surprise for me, of course, but especially for Octavian who is totally crazy for his Grandpa. In fact, i’m bracing myself for an hour from now when I pick him up from school and he realizes that his “big dog” did, if fact, leave.

Goodbyes are always so hard.

So today, though it hasn’t been a bad day, it’s been an emotional one. There’s a lot more that goes with that, but for now, details don’t need to be shared here.

It was quite fitting when I opened my computer to this salad I photographed (and ate) late last week. Dark, moody and a little sad looking- although don’t let looks deceive you! It is one of my favs!

It was the perfect recipe, set of photos and salad to share today.

Ditching the heavy comfort foods, this salad is the complete opposite. Fresh, healthy and just what the body needs when the heart is a little heavy and the brain is moving too fast. You’ll notice that I did not add a dressing or vinaigrette to this beautiful bed of green and that was very much on purpose. Too many wonderful flavors from the fruits and tangy feta. Dressing, in my opinion, is not needed.

That said, some fresh lemon juice or a (light) drizzle of olive oil is never a bad idea.

two figs

horizontal image of plated fig salad

overhead image of plated Fig and Melon Salad

hand squeezing lemon onto Fig and Melon Salad

Fig and Melon Salad

Fig and Melon Salad

4.82 from 11 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Fig and Melon Salad is a healthy and tasty summer treat!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine American
Servings 4
Calories 234 kcal

Ingredients
 
 

  • 7 ounces mixed greens - I used a mix of baby chard, baby spinach, baby kale and arugula
  • ½ red onion - peeled and thinly sliced
  • 1 avocado - pitted and chopped
  • 7 figs - halved or quartered
  • ½ cantaloupe - seeds removed and chopped
  • 2.5 tablespoon sunflower seeds
  • Feta cheese - crumbled
  • 2 lemons - cut into wedges
  • Olive oil - for drizzling (optional)
Prevent your screen from going dark

Instructions
 

  • Place mixed greens in a large salad bowl or on a large serving platter. Arrange remain ingredients of top of the greens and gently toss to combine. Serve with freshly squeezed lemon juice and olive oil (optional), to taste. Sprinkle with salt and pepper and serve.

Video

Nutritional Information

Calories: 234kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 851mg | Fiber: 8g | Sugar: 22g | Vitamin A: 3095IU | Vitamin C: 73.3mg | Calcium: 71mg | Iron: 1.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Fig and Melon Salad
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Fig and Melon Salad zoom in photo

 

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

235 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Marie | Yay! For Food says

    August 15, 2017 at 9:12 pm

    5 stars

    What gorgeous pictures! I like the dark and moody look of it. Anyway, this salad looks so flavourful and healthy! I love that you only need to add some lemon juice and olive oil to serve.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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