This salad is a stunning celebration of late-summer produce, layering jammy quartered figs and silky peach slices over a bed of peppery arugula with fresh mint and basil torn right into the bowl. The apple cider vinaigrette ties everything together beautifully — a quick whisk of vinegar, honey, olive oil, ground ginger, and turmeric creates a bright, lightly spiced dressing that clings to every leaf. Managing iodine intake often means scrutinizing packaged dressings and processed ingredients, but this one is made entirely from scratch with whole, naturally low-iodine components, so you stay in complete control. The fruit does a lot of the heavy lifting here, bringing natural sweetness that balances the bite of the arugula and the sharpness of thinly sliced red onion. A pinch of flaky sea salt at the end elevates the whole thing without the iodine concerns that come with iodized table salt. It comes together in minutes and looks genuinely impressive on the table, making it just as fitting for a weeknight dinner as it is for entertaining.
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In a small bowl, whisk together the apple cider vinegar, honey, ground ginger, ground turmeric, and fine sea salt until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
Add the arugula, red onion, mint, and basil to a large salad bowl. Drizzle about two-thirds of the vinaigrette over the greens and toss gently until every leaf is lightly coated.
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