Almond Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
This salad is pure summer in a bowl — juicy figs, cool honeydew, and crisp cucumber all tossed together in a way that feels effortlessly elegant. The dressing is a quick whisk of apple cider vinegar, honey, olive oil, and a touch of ground ginger, and it ties everything together with a bright, lightly spiced sweetness. Torn fresh mint and basil add an herby lift that makes each bite feel a little more special than your average fruit salad. A short 10-minute rest before serving is the secret move here — it lets the fruit release its natural juices and meld with the dressing so the flavors really bloom. Finishing with a pinch of flaky sea salt over the top sounds simple, but it sharpens every other flavor on the platter. The whole thing comes together with zero cooking, zero fuss, and absolutely no nuts in sight — just clean, whole ingredients that are naturally safe for anyone avoiding almonds or tree nuts in general. It works beautifully as a starter, a light side, or an impressive centerpiece at a warm-weather gathering.
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Learn more →Ingredients
4 servings
For the dressing
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
For the salad
- 8 fresh figs, stemmed and quartered
- 3 cups honeydew melon, cut into 1-inch cubes
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ¼ cup fresh mint leaves, torn
- ¼ cup fresh basil leaves, torn
For serving
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, olive oil, fine sea salt, and ground ginger until the honey is fully dissolved and the dressing is smooth and slightly emulsified.
- 2
Combine the quartered figs, honeydew cubes, and cucumber half-moons in a large mixing bowl.
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