Coconut 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 out alongside plump quartered figs and peppery arugula make it look like something from a high-end restaurant, yet it comes together with minimal effort. The thin-sliced radishes reveal that stunning magenta interior, and paired with the honeyed sweetness of fresh figs and bright torn mint, every bite is layered and interesting. The apple cider vinaigrette ties it all together beautifully — just a whisk of vinegar, raw honey, ground ginger, olive oil, and sea salt creates a tangy, lightly spiced dressing that clings to the greens without weighing them down. Many store-bought dressings and packaged salad kits sneak in coconut-derived emulsifiers or coconut sugar, so making your own vinaigrette from scratch here is genuinely the smarter move. Every ingredient in this recipe is straightforward and easy to source, so there's no label-scanning stress involved. Serve it immediately after dressing so the arugula stays crisp and the colors stay vivid — a finishing scatter of fresh chives adds a subtle savory note that rounds the whole thing out.
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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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