Brazil Nut Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing

Total time25 min

Prep time15 min

Cook time0 min

Brazil Nut Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing

This salad is a stunning collision of sweet, cool, and herby — juicy figs and honeydew melon tumbling together with crisp cucumber slices, all tied up in a bright apple cider vinegar dressing. The dressing itself is a quick whisk of pantry staples: olive oil, honey, a touch of ground ginger, and a pinch of sea salt that brings every element into focus. Torn fresh mint and basil take it somewhere genuinely special, adding a fragrant, garden-fresh lift that makes this feel far more impressive than the effort involved. A short 10-minute rest before serving is the secret move here — the fruit softens just slightly and releases its juices into the dressing, creating a light, naturally sweet pool at the bottom of the bowl. A final scatter of flaky sea salt over the top pulls everything together and makes the flavors pop. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just clean, whole produce and a handful of pantry staples. It's the kind of dish that disappears fast at a summer table and leaves everyone asking for the recipe.

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Ingredients

4 servings

For the dressing

1 tbsp apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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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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