When it gets hot and humid in the summer months a fresh salad is the best idea for our lunch/dinner time. Even tho I love eating salads at times it can get boring… I love to mix and match different ingredients and try new things but I never thought about mixing two types of sweet fruit with a savory salad until a few weeks ago while I was visiting Noosa, I had a melon salad for lunch which was so refreshing and tasty that gave me the inspiration for today’s dish: a MELON & FIG SALAD served with fresh bocconcini cheese and mix leaves. The process is easy as it looks: cut up the ingredients and put it on a plate add a pinch of Himalayan salt and a bit olive oil, mix it all together and enjoy your lunch/dinner.
Looking into what we are eating is important too so lets have a closer look at the nutrients and benefits we have in this dish:
-Packed with beta carotene
-Made with 90% of water
-Great source of vitamin C
-Really low sugar
-Full of potassium (lowers the risk of heart disease and high blood pressure; sends oxygen to the brain therefore it has a calming effect)
-High in folic acid (recommended for pregnant women as it helps developing extra blood cells needed thru the pregnancy and is the ONLY KNOWN NUTRIENT that PREVENTS NEURAL BIRTH DEFECTS).
-Help lower high blood pressure
-Full of antioxidants (help with weight loss)
-Reduce cholesterol (as it contain a fiber called Pectin)
-Reduce fatigue and improves brain memory
-Daily consumption of figs helps cure hemorrhoids
-Rich in calcium and potassium (prevents bone thinning and increases bone density).
MIX SALAD LEAVES:
-Full of fibers (lowers cholesterol levels and prevents constipation)
-Powerful of antioxidants
-Full of vitamins
-Contains essential minerals (helps maintaining a healthy body).
Tip: the choice of the ingredients in your dishes are very important, always try to choose seasonal fruits and vegetables to make sure are not imported or differently grown.