Lactose Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper — paper-thin rounds of magenta-centered watermelon radish layered over peppery arugula with jammy quartered figs and torn fresh mint. It's the kind of dish that looks like it came from a restaurant but comes together in minutes on your own counter. The apple cider vinaigrette is whisked together with raw honey, ground ginger, and olive oil, creating a bright, slightly tangy dressing that ties every element together without a drop of dairy in sight. That means no swaps, no substitutions, and no second-guessing labels — every ingredient here is naturally free of lactose from the start. The combination of sweet figs, sharp radish, and herby mint hits a really satisfying range of flavors, and the emulsified dressing clings beautifully to the greens. Serve it immediately after dressing so the arugula stays lively and the radish slices keep their gorgeous translucent edges. A scatter of fresh chives over the top is optional, but it adds a gentle onion note that makes the whole plate feel complete.
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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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