Dairy Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper before you even take a bite — the magenta rings of thinly sliced watermelon radish layered over jammy quartered figs and peppery arugula make it look like something you'd order at a farm-to-table restaurant. The torn mint adds a bright, cooling note that plays beautifully against the natural sweetness of the figs. What makes this whole thing sing is the apple cider vinaigrette: a quick whisk of vinegar, raw honey, ground ginger, and olive oil that comes together into a lightly tangy, slightly warm dressing with real depth. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting required — just clean, vibrant produce doing exactly what it should. Slicing the radishes paper-thin on a mandoline is the one step worth taking your time on, because that translucency is what gives the salad its gorgeous, almost jewel-like quality. Serve it immediately after dressing so the arugula stays lively and the figs hold their shape.
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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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