Peanut Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper the moment it hits the table — paper-thin watermelon radish rounds reveal their brilliant magenta centers, quartered figs add jewel-like richness, and a bed of peppery arugula ties it all together with fresh mint scattered throughout. It's the kind of dish that looks like it came from a restaurant but comes together with a sharp knife and a few minutes of assembly. The apple cider vinaigrette is whisked up in a single bowl, with raw honey, ground ginger, and olive oil creating a bright, lightly sweet dressing that clings beautifully to every leaf and slice. Because every ingredient here is whole and naturally sourced, there's no need to scan labels for hidden peanut derivatives or worry about cross-contact from processed components. The ginger adds just enough warmth to balance the tartness of the vinegar, making the dressing feel more complex than its short ingredient list suggests. Serve it immediately after dressing so the arugula stays lively and the radishes keep their gorgeous translucent edges.
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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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