Pork 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 jammy quartered figs add a sweetness that feels almost indulgent against the peppery arugula. Torn mint leaves bring a cool, herbal lift that ties everything together in the most unexpected way. The apple cider vinaigrette is whisked together in minutes with honey, ground ginger, olive oil, and sea salt, and it emulsifies into something bright and lightly tangy that coats every leaf beautifully. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress — just fresh, clean produce and pantry staples. It's the kind of dish that works as an elegant starter for a dinner party or a light lunch that feels genuinely special. Serve it immediately after dressing so the arugula stays crisp 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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