Coconut Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
This is the kind of salad that looks like summer on a plate — jewel-toned figs, cool honeydew, and crisp cucumber all tumbled together with torn fresh herbs. The dressing is a simple whisk of apple cider vinegar, honey, olive oil, and a hint of ground ginger, and it does something magical when it mingles with the natural juices of the fruit. Letting the salad rest for a few minutes before serving is the secret step that takes it from good to genuinely great. Every ingredient here is straightforward and naturally free from coconut in any form — no hidden oils, no sneaky flaked garnishes, just clean, whole produce and pantry staples. The flaky sea salt finish at the end pulls everything into focus and makes the sweetness of the melon and figs really pop. It works beautifully as a light starter, a side at a backyard gathering, or an easy weekday lunch that feels a little special.
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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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