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–+ servings

almond, lettuce and fig salad

A salad featuring the amazing taste of figs, some subtle spice from the chaat masala, and the flavour of almonds. An amazing, yet simple salad, anjeer ki salat, could become one of your favourites, just as it was for my grandmother.
a bowl of fig, almond and lettuce salad
prepare: 10 minutes
total time: 10 minutes
difficulty: simple
yield: 4 servings
calories: 199 kcal
diet: gluten free, vegan, vegetarian
cuisine: delhi, Indian

equipment

  • large bowl
  • small bowl

ingredients

for the salad

  • 120 g cos lettuce - hand torn
  • 3 figs - cut into thin wedges
  • 1 lebanese cucumber - seeds and pulp removed, cubed
  • 1 red apple - cubed
  • ½ cup almonds - slivered
  • ½ cup mint leaves - finely chopped

for the dressing

  • 1 lemon - juiced
  • 2 tsp jaggery
  • ¼ tsp pandanus essence - (kewra)
  • ½ tsp salt

to serve

instructions

  • Thoroughly wash and dry the cos lettuce leaves.
  • Combine the leaves and all the remaining salad ingredients in a bowl. Gently toss to mix.
  • Put the dressing ingredients in a small bowl and mix well. Pour over the salad and gently toss.
  • Sprinkle over the chaat masala and serve.

notes

You could use any suitable in-season salad leaves.
Individual serves in lettuce cups will make an attractive variation.
Kewra is an extract that is distilled from pandanus flowers. A good Indian grocer will have this. It will give the finished dish a very distinctive and attractive aroma.

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nutrition

Serving: 150 g | Calories: 199 kcal | Carbohydrates: 27 g | Protein: 6 g | Fat: 10 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Trans Fat: 0.003 g | Sodium: 302 mg | Potassium: 534 mg | Fiber: 7 g | Sugar: 16 g | Vitamin A: 3031 IU | Vitamin C: 22 mg | Calcium: 112 mg | Iron: 2 mg