Gluten Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper — paper-thin watermelon radish rounds reveal their brilliant magenta centers against plump, jammy figs and a bed of peppery arugula, making it as beautiful to look at as it is to eat. Fresh mint adds a cooling lift that plays perfectly against the natural sweetness of the figs, and the whole thing comes together with a bright, tangy apple cider vinaigrette that ties every element into one cohesive bite. The dressing is whisked from pantry staples — apple cider vinegar, raw honey, ground ginger, olive oil, and sea salt — with no thickeners, fillers, or additives that could sneak gluten into an otherwise clean dish. That simplicity is exactly what makes this recipe so reliable for anyone navigating ingredient labels with caution. Slicing the radishes thin enough to be nearly translucent is the one technique worth taking your time on, and a mandoline makes it effortless. Serve it immediately after dressing so the arugula stays lively and the figs hold their shape. It works beautifully as a starter for a dinner party or as a light lunch that genuinely feels like a treat.
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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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