Celery Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper — thinly sliced watermelon radishes reveal their vivid magenta centers, and paired with jammy quartered figs and peppery baby arugula, the result is as gorgeous on the plate as it is on the palate. Torn fresh mint lifts everything with a cool, herbal note that keeps each bite feeling bright and alive. The apple cider vinaigrette comes together in minutes: a quick whisk of vinegar, raw honey, ground ginger, and sea salt, then a steady drizzle of olive oil until it emulsifies into something silky and just tangy enough to balance the sweetness of the figs. Because every component here is naturally free of celery and celery derivatives — no hidden stocks, no spice blends with celery seed, no store-bought dressings to second-guess — you can plate this with total confidence. It's the kind of salad that works as an elegant starter for a dinner party or a light lunch that feels genuinely special without much effort at all. Serve it immediately so the arugula stays crisp and the vinaigrette glistens.
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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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