AIP Friendly Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a genuine showstopper — the kind of dish that makes people stop and stare before they even take a bite. Thinly sliced watermelon radishes reveal their brilliant magenta rings against the deep green arugula, and the quartered fresh figs add a jewel-like sweetness that feels almost indulgent. Torn mint leaves brighten every forkful, keeping the whole thing feeling fresh and alive. The apple cider vinegar dressing comes together in minutes, whisked with raw honey, ground ginger, sea salt, and olive oil into a lightly tangy vinaigrette that ties every element together without overwhelming the natural flavors. Following an autoimmune protocol often means scanning every label and second-guessing restaurant meals, so having a recipe this beautiful — built entirely from whole, unprocessed ingredients — is genuinely freeing. There are no grains, no nightshades, no legumes, and no seed oils hiding anywhere in the ingredient list. Serve it as a light lunch or an elegant starter, and finish with a scatter of fresh chives if you have them on hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 2 medium watermelon radishes, trimmed
- 8 fresh figs, stemmed and quartered
- 4 cups baby arugula
- ¼ cup fresh mint leaves, torn
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Using a mandoline or a sharp knife, slice the watermelon radishes into rounds about 1/16-inch thick, thin enough to be translucent at the edges and show their magenta interior.
- 2
In a small bowl or jar, whisk together the apple cider vinegar, honey, ground ginger, and sea salt until the honey dissolves. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!