Shellfish Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper before you even take a bite — those paper-thin watermelon radish rounds reveal a brilliant magenta interior that makes the whole plate look like edible art. Sweet, jammy quartered figs and peppery baby arugula bring a contrast of flavors that feels both elegant and effortless, while torn fresh mint lifts everything with a cool, herby brightness. The apple cider vinaigrette ties it all together beautifully: a quick whisk of vinegar, raw honey, ground ginger, and olive oil creates a lightly tangy, emulsified dressing that clings to every leaf and slice. This is the kind of dish that looks like it came from a restaurant but comes together on a single platter in minutes. Every ingredient here is naturally free from ocean-sourced proteins, so there's no label-scanning or substitution stress — just clean, whole produce and pantry staples. Serve it immediately after dressing so the arugula stays crisp and the radishes keep their gorgeous translucency.
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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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