Brazil Nut Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper — thinly sliced watermelon radishes reveal their vivid magenta rings against plump quartered figs and a bed of peppery arugula, making it as beautiful to look at as it is to eat. Torn fresh mint adds a cool, aromatic lift that ties everything together in the most unexpected way. The apple cider vinaigrette is whisked together in minutes with honey, ground ginger, sea salt, and olive oil, and it emulsifies into something bright and lightly tangy that coats every leaf without overwhelming the delicate fruit. Because every component here is a whole, fresh ingredient, there's no need to scan labels or worry about hidden additives sneaking into your bowl. It's naturally free from tree nuts of any kind — the dressing gets its richness entirely from good olive oil, so nothing is sacrificed in the flavor department. Serve it immediately after dressing so the arugula stays crisp and the radishes keep their gorgeous translucent edges. This is the kind of salad that makes guests ask for the recipe before they've even finished their first bite.
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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.
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