Nitrate & Nitrite 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, and jewel-like quartered figs add a lush, jammy sweetness that plays beautifully against peppery baby arugula. Torn mint leaves bring a cool brightness, and the whole thing comes together with a simple apple cider vinaigrette that you whisk up in minutes from pantry staples. The dressing leans on raw honey and ground ginger for depth, with no cured meats, processed condiments, or packaged shortcuts that could sneak in unwanted preservatives. Every single ingredient here is whole and fresh, which makes this a genuinely clean plate you can feel good about. The key to getting those gorgeous translucent radish slices is a mandoline or a very sharp knife — go thin enough and they almost glow on the platter. Serve it immediately after dressing so the arugula stays lively and the figs hold their shape.
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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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