Cashew 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 dressing is a simple whisk-together situation — apple cider vinegar, honey, olive oil, and a hint of ground ginger — and it ties everything together with a bright, lightly tangy finish. Torn fresh mint and basil take it from good to genuinely impressive without any extra effort. A short rest at room temperature lets the fruit release its natural juices, which mingle with the dressing into something almost syrupy and completely irresistible. The whole thing is finished with a pinch of flaky sea salt that makes every bite pop. Because every ingredient here is whole and straightforward, there's zero guesswork about hidden tree nuts sneaking into your plate — just clean, vibrant produce and pantry staples you can trust.
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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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