Lactose Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of sweet, cool, and herby — ripe figs and honeydew melon tumbling together with crisp cucumber, fresh mint, and basil in a way that feels almost too pretty to eat. The dressing is a simple whisk of apple cider vinegar, honey, olive oil, and a hint of ground ginger, and it ties every element together with a bright, lightly tangy finish. Every ingredient here is naturally free of dairy, so there's no substituting or label-scanning required — just fresh produce and pantry staples doing exactly what they should. Letting the salad rest for a few minutes before serving is the small but important step that coaxes the fruit juices out and deepens the overall flavor. A final pinch of flaky sea salt over the top might sound like a small detail, but it sharpens the sweetness of the melon and figs in the best possible way. This is the kind of dish that works as a light lunch, a refreshing starter, or a showstopper side at a summer gathering.
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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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