Turkey Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper the moment it hits the table — jewel-toned watermelon radish rounds fanned across peppery arugula, with jammy quartered figs and bright torn mint making every bite feel like something from a restaurant menu. The magenta interior of the radishes only reveals itself when sliced paper-thin, so taking the time to use a mandoline really pays off visually and texturally. The apple cider vinaigrette ties everything together with a gentle tang, a whisper of ginger, and just enough raw honey to balance the bite of the greens. Every single ingredient here is naturally free of poultry in any form — no hidden broths, no meat-based add-ins, nothing to second-guess at the grocery store. It's the kind of dish that works beautifully as a starter for a dinner party or as a light lunch on its own, and it comes together in minutes with no cooking required. The optional chives on top add a mild oniony finish that makes the whole platter feel polished without any extra effort.
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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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