MSG Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper the moment it hits the table — paper-thin magenta radish rounds, jammy quartered figs, and peppery arugula make it look like something from a high-end restaurant, yet it comes together with minimal effort. The homemade apple cider vinaigrette is where the magic lives: just vinegar, raw honey, ground ginger, sea salt, and olive oil whisked into a bright, lightly spiced dressing that ties every element together. Because every single component is a whole, unprocessed ingredient, you never have to second-guess what's in it — no seasoning packets, no bottled dressings with hidden additives, just clean flavors you can actually trace. Torn mint leaves woven through the greens add a cool, herbal lift that plays beautifully against the sweetness of the figs. Slicing the radishes thin enough to turn translucent at the edges is a small step that makes a big visual difference, so a mandoline is worth pulling out if you have one. Finish with a scatter of fresh chives and serve immediately so the arugula stays crisp and the dressing stays vibrant.
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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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