High Fructose Corn Syrup Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing

Total time25 min

Prep time15 min

Cook time0 min

High Fructose Corn Syrup Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing

Sweet, herby, and impossibly refreshing, this fruit and cucumber salad is the kind of dish that makes people stop mid-bite and ask what's in it. Ripe figs and juicy honeydew bring natural sweetness that needs zero enhancement, while cool English cucumber adds a crisp contrast that keeps every forkful light and bright. The dressing is where things get clever — apple cider vinegar, honey, olive oil, and a whisper of ground ginger come together into something tangy and subtly warm that ties the whole bowl together. Because every ingredient here is whole and unprocessed, you sidestep the sneaky sweeteners that show up in so many bottled dressings and pre-made salad kits. Torn fresh mint and basil layer in an aromatic, garden-fresh quality that elevates this well beyond a basic fruit salad. A short rest at room temperature lets the figs and melon release their juices, turning the dressing into something even more luscious by the time it hits the table. Finish with a pinch of flaky sea salt and you've got a showstopper that's as clean and simple as it looks.

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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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