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Plate of fig and watermelon salad with honey vanilla cashews
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5 from 1 vote

Fig & Watermelon Salad with Honey Vanilla Cashews

This refreshing Fig & Watermelon Salad’s perfect for the final throes of summer.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer, Lunch
Cuisine: American
Keyword: fruit salad, gluten-free, paleo, Primal, salad, Whole30
Servings: 4 servings
Calories: 371kcal
Author: Michelle Tam

Ingredients

Honey Vanilla Cashews

Fig & Watermelon Salad with Honey Vanilla Cashews

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon Dijon-style mustard
  • Diamond Crystal kosher salt
  • freshly ground black pepper
  • 8 cups mixed lettuce greens
  • 8 black mission figs, halved
  • 1/4 small watermelon deseeded, rind removed, and thinly sliced
  • 2 servings Porkitos
  • 1/2 cup Honey Vanilla Cashews

Instructions 

  • Preheat the oven to 350°F.
  • Dump the cashews in a large bowl and add in the honey, ghee, vanilla, and salt. Mix until well coated.
  • Spread the sticky nuts in a single layer on a parchment-lined baking sheet.
  • Pop the tray in the oven for 6 minutes and then stir the nuts around before toasting them for another 6 minutes or until golden brown.
  • Remove them from the oven to cool on the counter.
  • Bake the Porkitos if you haven’t already.
  • For the lime salad dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, and mustard with a pinch of salt and some pepper.
  • Dump the greens in a large bowl and toss with the vinaigrette. Divide half of the greens onto four plates and cut up the figs and watermelon.
  • Top with the rest of the fruit, crunchy Porkitos, and Honey Vanilla Cashews.
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Nutrition

Calories: 371kcal | Carbohydrates: 51g | Protein: 8g | Fat: 18g | Fiber: 5g | Sugar: 37g