Carrageenan Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
Sweet, juicy figs meet cool honeydew and crisp cucumber in a salad that feels like summer in a bowl. The whole thing comes together with a quick whisked dressing of apple cider vinegar, honey, olive oil, and a hint of ground ginger — bright, lightly tangy, and just sweet enough to let the fruit shine. Torn fresh mint and basil go in right before serving, adding an herby lift that makes every bite feel a little more alive. A short rest at room temperature is the secret move here, giving the fruit a chance to release its natural juices and meld with the dressing into something genuinely special. Carrageenan — a thickener and stabilizer that sneaks into everything from bottled dressings to pre-cut fruit cups — is a complete non-issue when you're building from scratch like this. Every single ingredient is whole and unprocessed, so you know exactly what you're eating. Finish with a pinch of flaky sea salt over the top and it's ready to impress at a backyard gathering or a quiet weeknight dinner.
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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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