Turmeric Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper on the table before anyone even takes a bite — the magenta rings of watermelon radish fanned over dark arugula and jewel-like quartered figs look almost too pretty to eat. The peppery bite of arugula plays beautifully against the sweet, jammy figs and the cool crunch of those paper-thin radish rounds. Torn mint leaves add a fresh, aromatic lift that ties everything together without overwhelming the other flavors. The apple cider vinaigrette is whisked together in minutes — just honey, ground ginger, sea salt, and olive oil emulsified into something bright and lightly tangy that coats every leaf perfectly. Many bottled dressings and spice blends sneak in golden-hued additives that can be hard to avoid, so making your own vinaigrette from scratch here keeps things clean and completely in your control. It's the kind of salad that works as an elegant starter for a dinner party or a light lunch you'll want to make on repeat all season long.
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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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