Gelatin 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 over peppery arugula, with jammy quartered figs and bright torn mint making every bite feel a little luxurious. The magenta interior of the radishes practically glows when sliced thin on a mandoline, turning a simple salad into something genuinely beautiful. The apple cider vinaigrette comes together in minutes: a quick whisk of vinegar, raw honey, ground ginger, and sea salt, then a slow drizzle of olive oil until it emulsifies into something silky and tangy. Every single ingredient here is naturally free of animal-derived setting agents, so there's no need to scrutinize labels or swap anything out — it's just clean, whole food from start to finish. The combination of peppery greens, sweet figs, and that zippy ginger-forward dressing hits a balance that feels restaurant-worthy without any real effort. 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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