Walnut Free Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of sweet, cool, and herby — juicy figs and honeydew melon tumbling together with crisp cucumber slices and handfuls of fresh mint and basil. The dressing is deceptively simple: apple cider vinegar, honey, olive oil, and a whisper of ground ginger that ties everything together with a gentle warmth. A short rest at room temperature lets the fruit release its natural juices, turning the dressing into something almost syrupy and deeply fragrant. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your bowl. The finishing pinch of flaky sea salt over the top is the kind of small move that makes the whole dish taste like it came from a restaurant. It's light enough to serve alongside grilled proteins or rich enough to stand alone as a refreshing starter on a warm afternoon.
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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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