Macadamia Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper before you even take a bite — paper-thin watermelon radish rounds reveal their vivid magenta rings, quartered figs add jewel-like richness, and peppery baby arugula ties it all together in a way that feels genuinely restaurant-worthy. Torn mint leaves brighten every forkful, and the whole thing comes together on a single platter with almost no effort. The apple cider vinaigrette is the kind of dressing you'll want to keep on rotation: just a whisk of vinegar, raw honey, ground ginger, and olive oil until it's glossy and emulsified. It's tangy, lightly sweet, and just complex enough to make the figs and radishes sing without overpowering them. Every ingredient here is naturally free from tree nut concerns, so there's no label-reading stress or ingredient swapping required — just fresh, whole produce and pantry staples. Serve it immediately after dressing so the arugula stays lively and the radish slices hold their gorgeous translucency.
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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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