Gut Friendly Fig & Radish Cucumber Salad with Apple Cider Vinaigrette
This vibrant salad is a gorgeous collision of textures and flavors — cool cucumber rounds, peppery radishes, and jammy quartered figs all brought together with a golden, herb-flecked vinaigrette. The dressing is built around apple cider vinegar and raw honey, two ingredients that show up again and again in gut-supportive cooking, and the ground ginger and turmeric add a warm, anti-inflammatory backbone without overpowering the fresh produce. Letting the cucumber and radishes sit in the vinaigrette for a few minutes is a small but smart step — it softens the vegetables just enough and takes the sharp edge off the radishes, making everything more cohesive and easier to digest. Fresh mint and flat-leaf parsley brighten every bite, and a final scatter of chives pulls the whole thing together with a gentle oniony note. This is the kind of salad that looks like it came from a restaurant but comes together with minimal effort and zero cooking. It works beautifully as a light lunch on its own or alongside grilled proteins, and because every ingredient is whole and unprocessed, you know exactly what you're putting into your body.
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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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