Anti Inflammatory Fig & Radish Cucumber Salad with Apple Cider Vinaigrette

Total time25 min

Prep time15 min

Cook time0 min

Anti Inflammatory Fig & Radish Cucumber Salad with Apple Cider Vinaigrette

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Ingredients

4 servings

For the salad

1 english cucumber, thinly sliced into rounds
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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1 bunch radishes (about 10 radishes), thinly sliced
8 fresh figs, stemmed and quartered
3 tbsp fresh mint leaves, torn
2 tbsp fresh flat-leaf parsley, roughly chopped

For the vinaigrette

3 tbsp apple cider vinegar
3 tbsp extra-virgin olive oil
1 tsp raw honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ tsp ground ginger
¼ tsp ground turmeric
¼ tsp fine sea salt, plus more to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, ground ginger, ground turmeric, and sea salt until the honey is fully dissolved and the dressing is uniform in color, about 30 seconds.
2
Combine the sliced cucumber and radishes in a large mixing bowl. Pour about two-thirds of the vinaigrette over them and toss to coat. Let the vegetables sit for 10 minutes so the cucumber softens slightly and the radishes mellow.

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