Low Iodine Fig & Radish Cucumber Salad with Apple Cider Vinaigrette
This salad is a stunning combination of cool cucumber, peppery radishes, and jammy fresh figs, all tied together with a golden apple cider vinaigrette that's as beautiful as it is bright. The dressing gets its warm, earthy depth from ground ginger and turmeric, while a touch of raw honey rounds out the acidity without tipping into sweetness. Fresh mint and flat-leaf parsley keep everything feeling light and herbaceous, making this a dish that looks like it took serious effort but comes together in minutes. For anyone navigating a low-iodine approach, salads can actually be trickier than they seem — bottled dressings and certain additives are common culprits. Here, every component is whole and straightforward: fresh produce, extra-virgin olive oil, apple cider vinegar, and simple spices with no hidden ingredients to second-guess. The sea salt used is fine sea salt, which fits within low-iodine guidelines, unlike iodized table salt you'd want to avoid. The technique of letting the cucumber and radishes sit in the vinaigrette for ten minutes is a small but smart move — it softens the cucumber just slightly and mellows the sharpness of the radishes so the figs can really shine when they're folded in. Serve it immediately after assembling for the best texture, and don't skip the chives if you have them on hand.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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