Legume Free Fig & Radish Cucumber Salad with Apple Cider Vinaigrette
This salad is a stunning combination of cool cucumber, peppery radish, and jammy fresh figs that somehow feels both refreshing and indulgent at the same time. The apple cider vinaigrette ties everything together with a gentle tang, while honey, ground ginger, and turmeric add warmth and a gorgeous golden hue to the dressing. Letting the cucumber and radishes sit in the vinaigrette for a few minutes before adding the figs is a small step that makes a big difference — the vegetables soften just enough to absorb all that flavor without going limp. Fresh mint and flat-leaf parsley keep the whole thing bright and herbaceous, and a scatter of chives on top adds a subtle oniony finish. Every single ingredient here is naturally free of legumes, so there's no label-reading or substitution stress involved — just clean, whole produce and pantry staples. It's the kind of salad that looks impressive enough for a dinner party but comes together with almost no effort at all.
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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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