Seed Oil Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper — paper-thin magenta radish rounds, jammy quartered figs, and peppery arugula all come together on one platter that looks like it belongs in a restaurant. The vinaigrette is where this recipe really shines for anyone avoiding industrially processed oils: it's built entirely on extra-virgin olive oil, whisked with apple cider vinegar, raw honey, and a touch of ground ginger for a dressing that's bright, lightly sweet, and completely clean. No canola, no sunflower, no "vegetable oil blend" hiding in a bottle — just real ingredients you can actually read. Torn mint leaves woven through the greens add a fresh, cooling note that plays beautifully against the peppery arugula and the rich sweetness of the figs. The trick to getting those radish slices right is going thin enough that the magenta interior glows through, which makes the whole dish as visually stunning as it is delicious. Serve it immediately after dressing so the arugula stays lively and the vinaigrette doesn't wilt the greens.
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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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