Lupin Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper — thinly sliced watermelon radishes reveal their vivid magenta rings against jammy quartered figs and a bed of peppery baby arugula, making it as beautiful to look at as it is to eat. Torn fresh mint lifts the whole thing with a cool, herbal note that plays perfectly against the sweetness of the figs. The apple cider vinaigrette comes together in minutes: a quick whisk of vinegar, raw honey, ground ginger, and sea salt, then a steady drizzle of olive oil until it emulsifies into something bright and lightly spiced. Every ingredient here is naturally clean and straightforward, so there's no need to scrutinize labels or worry about hidden legume-based fillers sneaking into your dressing or greens. Lupin flour and lupin-derived additives have a way of turning up in unexpected places — packaged dressings and pre-mixed salad kits being common culprits — but making everything from scratch here puts you fully in control. Serve it immediately after dressing so the arugula stays lively and the radish slices hold their gorgeous translucent edges.
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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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