Pescatarian Fig & Radish Cucumber Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, peppery, and herby flavors that comes together with almost no effort. Fresh figs bring a jammy richness that plays beautifully against the cool crunch of cucumber and the sharp bite of thinly sliced radishes. The apple cider vinaigrette — brightened with ground ginger and turmeric — ties everything together with a warm, golden depth that feels a little unexpected for a simple salad. Letting the cucumber and radishes sit in the dressing for a few minutes before adding the figs is a small step that makes a real difference, softening the vegetables just enough to balance the tender fruit. Torn mint and flat-leaf parsley keep things fresh and fragrant, and a scatter of chives on top adds a delicate finishing note. It's the kind of dish that looks impressive on a platter but asks very little of you in the kitchen — perfect as a light lunch or a vibrant starter before a seafood main.
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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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