Seeds Free 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 jammy quartered figs and bright torn mint making every bite feel a little luxurious. The mandoline-thin radish rounds are almost translucent at the edges, revealing that gorgeous magenta core, so the whole dish looks like something from a restaurant without any real fuss. The apple cider vinaigrette comes together in minutes: a quick whisk of vinegar, raw honey, ground ginger, and sea salt, then a slow drizzle of olive oil until it emulsifies into something silky and tangy-sweet. For anyone navigating a seeds-free lifestyle, salad dressings and toppings are often the sneaky culprits — think sesame, poppy, or sunflower seeds hiding in bottled vinaigrettes or scattered on top. Every single component here is naturally free of that concern, so you can dress generously and eat without second-guessing the label. Serve it immediately after dressing so the arugula stays lively and the figs hold their shape — this one rewards a little speed at the finish line.
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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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