Paraben 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 apple cider vinegar dressing ties everything together with a gentle tang, balanced by honey and a whisper of ground ginger that keeps each bite interesting without overpowering the fresh fruit. Torn mint and basil add an herby brightness that makes the whole thing feel a little fancy with almost zero effort. One of the best things about this recipe is how clean and straightforward every ingredient is — no processed condiments, no synthetic additives, just whole foods you can feel good about. That matters when you're navigating a paraben-free lifestyle and want to be confident about what's actually going into your food. A short rest before serving lets the fruit release its natural juices, turning the dressing into something even more luscious. Finish with a pinch of flaky sea salt and you've got a dish that's as beautiful on the table as it is to eat.
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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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