Anti Inflammatory Fig & Watermelon Radish Salad with Apple Cider Vinaigrette

Total time15 min

Prep time15 min

Cook time0 min

Anti Inflammatory Fig & Watermelon Radish Salad with Apple Cider Vinaigrette

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Ingredients

4 servings

For the salad

2 medium watermelon radishes, trimmed
8 fresh figs, stemmed and quartered
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4 cups baby arugula
¼ cup fresh mint leaves, torn

For the vinaigrette

3 tbsp apple cider vinegar
1 tsp raw honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. 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.

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