Pistachio Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper before you even take a bite — the magenta rings of thinly sliced watermelon radish fanned over jammy quartered figs and peppery arugula make it look like something from a high-end restaurant. Torn mint leaves add a bright, cooling note that plays beautifully against the natural sweetness of the figs. The apple cider vinaigrette is whisked together in minutes with honey, ground ginger, olive oil, and a pinch of sea salt, and it ties every element together with a gentle tang. Every ingredient here is whole and straightforward, so there's no need to scan labels for hidden nut-based oils, coatings, or garnishes that can sneak into dressed salads and grain bowls. It's a great reminder that a salad can feel genuinely luxurious without relying on any kind of nut for crunch or richness — the radish provides all the texture you need. Serve it immediately after dressing so the arugula stays lively and the radish keeps its 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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