Rice Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper — jewel-toned watermelon radish slices fanned out over peppery arugula, with jammy quartered figs and bright torn mint making every bite feel like something you'd order at a fancy bistro. The magenta interior of those radishes is genuinely stunning when sliced thin enough to go almost translucent, so presentation does half the work for you. A quick apple cider vinaigrette with raw honey and a hint of ground ginger ties everything together with a tangy, lightly sweet finish that complements the figs without overpowering them. Grain-free eating can sometimes feel like you're stuck with the same handful of salads, but this one brings real elegance and variety to the table with zero compromise. Every component here is naturally free of grains and starches — just fresh produce, good olive oil, and pantry staples you likely already have. Serve it immediately after dressing so the arugula stays lively and the radishes keep their satisfying crunch.
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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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