Wheat Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper the moment it hits the table — paper-thin magenta radish rounds, jammy quartered figs, and peppery arugula make it look like something out of a high-end restaurant. The apple cider vinaigrette ties everything together with a bright, slightly sweet tang that lets every ingredient shine without overpowering the delicate flavors. Every single component here is naturally free of wheat, so there's no swapping, substituting, or label-scanning required — just fresh, whole ingredients doing exactly what they're supposed to do. The dressing comes together in minutes with a quick whisk of vinegar, raw honey, ground ginger, and olive oil, and that emulsified finish coats the greens beautifully. Torn mint leaves add a cooling contrast to the peppery arugula, while the figs bring a lush, honeyed sweetness that makes this feel genuinely indulgent. It's the kind of salad that works as an elegant starter for a dinner party or a light lunch you'll want 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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