Citric Acid Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper — paper-thin rounds of watermelon radish reveal their brilliant magenta rings against plump, jammy figs and a bed of peppery arugula, making it as beautiful to look at as it is to eat. Avoiding citric acid can be genuinely tricky with salad dressings, since so many bottled vinaigrettes and store-bought condiments sneak it in as a preservative or flavor enhancer. Here, the dressing is built entirely from scratch using apple cider vinegar, raw honey, ground ginger, and olive oil — nothing hidden, nothing processed. Apple cider vinegar does the brightening work that lemon juice typically would, delivering that essential tang without any citric acid in sight. Torn fresh mint adds a cooling lift that plays beautifully against the sweetness of the figs, while the arugula keeps every bite grounded with a gentle bite. Whisking the dressing until emulsified means it clings to every leaf and radish slice rather than pooling at the bottom of the plate. Serve it immediately after dressing so the arugula stays lively and the radishes keep their satisfying crunch.
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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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