Citrus Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper the moment it hits the table — paper-thin magenta radish rounds, jammy quartered figs, and peppery arugula layered together in a way that looks almost too pretty to eat. The torn mint adds a fresh, cooling note that ties everything together beautifully. Many bright, tangy salads lean on lemon or orange juice to do the heavy lifting, but this one builds all that acidity through apple cider vinegar instead, making it a genuinely satisfying option when citrus is off the table. The vinaigrette comes together in minutes: just whisk the vinegar with honey, ground ginger, and sea salt, then stream in olive oil until it emulsifies into something silky and complex. That touch of raw honey and warm ginger gives the dressing real depth without any fruit juice in sight. Serve it immediately after dressing so the arugula stays lively and the radishes keep their gorgeous translucent edges.
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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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