Cashew Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper the moment it hits the table — jewel-toned watermelon radish slices fanned over peppery arugula, with jammy quartered figs and bright torn mint making every bite feel a little luxurious. The magenta interior of the radishes is genuinely stunning, especially when sliced thin enough to turn almost translucent at the edges. A quick apple cider vinaigrette ties everything together with a gentle tang, a whisper of ginger, and just enough honey to balance the sharpness of the greens. Everything in this recipe is naturally free of tree nuts, so there's no need to swap anything out or second-guess a single ingredient. It comes together fast with no cooking required — just a mandoline or a steady hand with a knife, a small bowl for the dressing, and a platter wide enough to do it justice. Serve it immediately after dressing so the arugula stays crisp and the figs hold their shape.
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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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