Hazelnut Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper the moment it hits the table — those paper-thin watermelon radish rounds reveal a brilliant magenta interior that makes the whole dish look almost too pretty to eat. Sweet, jammy figs and peppery baby arugula play off each other beautifully, while torn fresh mint lifts every bite with a cool, herby brightness. The apple cider vinaigrette ties it all together with a gentle tang, a whisper of ginger, and just enough honey to balance the sharpness without tipping into sweetness. Everything here is whole, fresh, and straightforward — no packaged dressings, no processed add-ins, and absolutely nothing that could sneak in unwanted tree nuts. Whisking the olive oil slowly into the vinegar and honey creates a lightly emulsified dressing that clings to the greens rather than pooling at the bottom of the plate. It comes together quickly and works equally well as an elegant starter for a dinner party or a light lunch you actually feel good about eating.
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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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