Chicken Free Fig & Radish Cucumber Salad with Apple Cider Vinaigrette
This salad is a stunning combination of textures and flavors — cool cucumber, peppery radish, and jammy fresh figs all brought together by a bright, golden vinaigrette. The dressing gets its warmth from ground ginger and turmeric, its tang from apple cider vinegar, and just a touch of sweetness from raw honey, making every bite feel layered and intentional. Letting the cucumber and radishes sit in the dressing for a few minutes is a small but smart step that softens their bite and lets the flavors meld before the figs go in. Fresh mint and flat-leaf parsley keep things herbaceous and lively, while optional chives add a delicate finishing note. The whole thing comes together without any animal proteins in the mix, so it works beautifully as a standalone dish or alongside whatever else you're serving. It's the kind of salad that looks impressive on a platter but asks very little of you in the kitchen — no cooking, no fuss, just good ingredients treated well.
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Learn more →Ingredients
4 servings
For the salad
- 1 english cucumber, thinly sliced into rounds
- 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
- 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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