Citric Acid Free Fig & Radish Cucumber Salad with Apple Cider Vinaigrette
This salad is a stunning combination of cool cucumber, peppery radishes, and jammy fresh figs, all brought together with a golden vinaigrette that's as beautiful as it is bright. The dressing leans on apple cider vinegar rather than lemon or lime juice, which makes it a genuinely smart swap for anyone avoiding citric acid without sacrificing that essential tang. Raw honey, ground ginger, and turmeric give the vinaigrette a warm, slightly earthy depth that plays off the sweetness of the figs in the best possible way. A quick ten-minute rest lets the cucumber soften just slightly and takes the sharp edge off the radishes, so every bite feels balanced rather than aggressive. Fresh mint and flat-leaf parsley keep things herbaceous and lively, and a handful of chives scattered over the top adds a gentle onion note right before serving. It comes together quickly, looks gorgeous on a platter, and tastes like something you'd order at a restaurant that actually knows what it's doing.
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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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