Combining fresh figs with smoky grilled corn, red onion, thinly sliced radishes, sweet citrus the dressing, all served over a bed of peppery arugula—this is a colorful, quick, and flavorful salad is sure to WOW your taste buds.

Serves 4


For the Citrus Lime Dressing

  • 1/2 cup olive oil
  • 2 tbsp lime juice
  • 1/4 orange, juiced
  • 1/4 tsp salt
  • 1/8 tsp fresh ground pepper
  • 1 tbsp honey
  • 1 tsp Mexican oregano

For the Salad

  • 6 fresh figs, quartered
  • 1/4 cup thinly sliced red onion
  • 1/4 cup grilled sweet corn
  • 2 radishes, thinly sliced
  • 3 handfuls of arugula


Whisk together the ingredients for the Citrus Lime Dressing and set aside. [We like to assemble the dressing in a glass jar with a screw top lid, for easy mixing (just shake the jar) and storage of leftovers.] 

Assemble all salad ingredients in a large mixing bowl. Toss with 1/3 to 1/2 of the Citrus Lime Dressing, mound on a plate and serve.

For easy to print version, click here.


Adapted from the Fig and Queso Anejo Salad with Citrus Lime Dressing, created by Chef Jeff Smedstad in his cookbook named after his restaurant in Sedona, called Elote Café.

Wonderful resource for authentic Mexican dishes. We highly recommend this cookbook (and the restaurant)!

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