Xanthan Gum Free Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a showstopper — jewel-toned watermelon radish slices fanned over peppery arugula, sweet quartered figs, and bright torn mint make it look like something you'd order at a fancy bistro, not pull together at home. The apple cider vinaigrette comes together in minutes by whisking honey, ground ginger, and sea salt into the vinegar before streaming in olive oil until it emulsifies into a glossy, lightly spiced dressing. No stabilizers, no thickeners, no fillers — just real ingredients doing exactly what they're supposed to do. That matters because so many bottled dressings and packaged salad kits quietly sneak in additives that can be a problem for anyone avoiding xanthan gum, and this recipe sidesteps all of that entirely. The mandoline technique for the radishes is worth the extra minute — those paper-thin, translucent rounds with their magenta centers are genuinely stunning on the plate. Serve it immediately after dressing so the arugula stays crisp and the figs hold their shape, and finish with chives if you want a subtle savory note to round everything out.
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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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