Pescatarian Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper the moment it hits the table — jewel-toned watermelon radish slices fanned across peppery arugula, with plump quartered figs and torn mint making it look like something from a high-end bistro. The real magic is in how the ingredients play together: the radishes are sliced paper-thin so their magenta centers glow, the figs bring a jammy sweetness, and the arugula keeps everything grounded with a little bite. The apple cider vinaigrette ties it all together with a bright, slightly tangy finish that's balanced by a touch of raw honey and warm ground ginger. Everything here is naturally plant-forward and ocean-free, so it fits effortlessly into a pescatarian lifestyle without any substitutions or workarounds needed. It comes together quickly with just a mandoline (or a steady hand and a sharp knife) and a small bowl for whisking the dressing. Serve it immediately after dressing so the arugula stays crisp and the radishes keep their gorgeous translucent edges. Whether you're pulling it out for a dinner party or a weeknight meal that feels a little special, this salad genuinely delivers.
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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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