Mediterranean Diet Friendly Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper the moment it hits the table — jewel-toned magenta radish rounds fanned over peppery arugula, with jammy quartered figs and bright torn mint making every plate look like something from a high-end bistro. The watermelon radishes are sliced paper-thin so their vivid interior really glows, and that visual payoff alone is worth pulling out the mandoline. The apple cider vinaigrette comes together in minutes with just a whisk — honey, ginger, sea salt, and good extra-virgin olive oil emulsify into something tangy, lightly sweet, and deeply satisfying. Every ingredient here is a natural fit for a plant-forward, whole-food way of eating: fresh produce, healthy fats from olive oil, and nothing processed or out of place. The peppery bite of arugula plays beautifully against the sweetness of ripe figs, while the ginger in the dressing adds a subtle warmth that ties everything together. Scatter the optional chives on top and serve immediately so the greens stay crisp and the radishes keep their crunch.
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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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