Oats Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper — jewel-toned watermelon radish slices fanned across peppery arugula, nestled alongside jammy quartered figs and bright torn mint. The visual alone is enough to make guests stop mid-conversation. Slicing the radishes paper-thin on a mandoline reveals their stunning magenta interior, turning a simple plate into something that looks genuinely restaurant-worthy. The apple cider vinaigrette pulls everything together with a gentle tang, a whisper of raw honey, and a hint of ground ginger that keeps the dressing lively without overpowering the fresh produce. Every single ingredient here is naturally free of grains and grain-derived additives, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. It's the kind of salad that works as an elegant starter or a light lunch, and the optional chives on top add a delicate onion note that ties the whole thing together beautifully.
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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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