Chicken 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 across peppery arugula, with jammy quartered figs and bright torn mint making every bite feel a little luxurious. The magenta interior of the radishes only reveals itself when sliced paper-thin, so taking the time to get those translucent rounds is genuinely worth it. The apple cider vinaigrette pulls everything together with a gentle tang, a whisper of ginger, and just enough honey to balance the peppery greens without tipping into sweetness. Every single ingredient here is naturally plant-based, so there's no need to scan labels or swap anything out — it's effortlessly free of any poultry concerns from the ground up. It works beautifully as a starter for a dinner party or as a light lunch that feels far more special than the effort involved. Finish with a scatter of fresh chives if you have them, and serve immediately so the arugula stays crisp and the vinaigrette stays glossy.
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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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