Prep Time: 15 minutes
Cooking Time: None
Yield: 4 servings
1/2 your favorite summer melon (cantaloupe, galia, ambrosia, etc.)
4 fresh ripe figs
2 tablespoons flax oil
1 tablespoon rice vinegar
1 teaspoon agave syrup
Pinch of salt
1 tablespoon fresh mint, sliced into thin ribbons
1. Slice melon and avocado and arrange on a platter.
2. Whisk together the oil, vinegar, agave and salt.
3. Pour sauce evenly over fruit.
4. Garnish with fresh mint.
So delicious at the end of the summer when melons and figs are both available!