Alpha Gal Friendly Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper — jewel-toned watermelon radish slices fanned over peppery arugula, with jammy quartered figs and bright torn mint making every bite feel like something you'd order at a fancy bistro. The beauty here is that every single ingredient is completely plant-based or derived from simple, traceable sources, which matters enormously when mammalian products need to stay off the plate entirely. No meat, no dairy, no hidden animal fats — just produce, olive oil, and a honey-kissed vinaigrette that comes together in seconds. The apple cider vinaigrette does serious heavy lifting: a touch of raw honey and ground ginger balance the sharpness of the vinegar, and whisking in the olive oil creates a glossy, emulsified dressing that clings to every leaf. Slicing the radishes paper-thin on a mandoline is the one technique worth paying attention to — it transforms a humble root vegetable into something almost translucent and visually stunning. Fresh chives on top are optional, but they add a gentle oniony finish that ties the whole plate together. This is the kind of salad that converts skeptics and impresses guests without requiring a single stressful label check.
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
- 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!