Soy Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper — jewel-toned watermelon radish slices fanned over peppery arugula, with jammy quartered figs and bright torn mint making every bite feel a little luxurious. The mandoline work is worth it: slicing the radishes paper-thin reveals their magenta cores and gives the whole dish an almost stained-glass effect on the plate. The apple cider vinaigrette comes together in minutes with just a whisk and a drizzle of olive oil, and the touch of raw honey and ground ginger keeps it from being one-note. Every ingredient here is naturally free from soy — no tamari swaps needed, no label-checking required, just clean whole foods doing all the heavy lifting. It's the kind of salad that works as a stunning starter for a dinner party or a light lunch that still feels genuinely satisfying. Serve it immediately after dressing so the arugula stays lively and the figs hold their shape.
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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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