Fig & Pear Salad with Pistachio Crusted Labne and Honey & Lavender vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sophisticated salad of fresh figs and pears topped with pistachio-crusted labne (strained yogurt) and a honey-lavender vinaigrette. It's elegant yet easy, with bright, refined flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2/3 cup Greek yoghurt
- sea salt
- 1/3 cup shelled unsalted pistachios
- 6 figs (quartered)
- 2 pears (firm but ripe, quartered)
- 1- 2 tsp olive oil or butter
- 3 cups salad leaves
- HONEY & LAVENDER DRESSING:
- 3 tbs extra-virgin olive oil
- 1 tbs white wine vinegar
- 2 tsp honey
- 1 tsp dijon mustard
- pinch of lavender
- salt to taste
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 494mg
- Total sugar
- 63g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1021mg
- Calcium
- 197mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 494MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.