Celery Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs are the kind of ingredient that make a salad feel genuinely special, and here they're paired with peppery arugula and a generous handful of fresh herbs for something that tastes like late summer on a plate. Torn basil, mint, flat-leaf parsley, and fresh thyme all come together with scallion greens to create layers of brightness that keep every bite interesting. The apple cider vinegar vinaigrette ties it all together — whisked with raw honey, turmeric, and ginger until it's silky and emulsified, it has just enough warmth and tang to complement the sweetness of the figs without overpowering them. Every single ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. It's a great reminder that eating around an allergy or sensitivity doesn't mean settling for less — this salad is genuinely stunning. Serve it immediately after tossing so the arugula stays crisp and the figs hold their shape, and don't skip the finishing pinch of flaky sea salt.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For the salad
- 8 fresh figs, stemmed and quartered
- 5 oz baby arugula
- ¼ cup fresh basil leaves, torn
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 scallions (green tops only), thinly sliced
- 1 tbsp fresh thyme leaves
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, ginger, and fine sea salt until the honey dissolves and the mixture is uniform in color.
- 2
Drizzle in the olive oil in a thin, steady stream while whisking constantly until the vinaigrette is emulsified and slightly thickened.
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