Coconut Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs are one of those ingredients that feel almost too beautiful to eat — but quartered and scattered over a bed of peppery arugula, they become the star of something genuinely special. A generous handful of torn basil, mint, parsley, and fresh thyme makes every bite fragrant and lively, while sliced scallion greens add a gentle bite that keeps things interesting. The vinaigrette comes together with apple cider vinegar, raw honey, a whisper of turmeric, and a touch of ginger — all whisked into emulsified, golden perfection with good olive oil. It's bright, a little earthy, and just sweet enough to complement the jammy figs without overwhelming the herbs. Many store-bought dressings sneak in coconut-derived emulsifiers or oils, so making your own from scratch here is both smarter and genuinely tastier. A pinch of flaky sea salt at the end pulls everything together and makes the whole bowl feel restaurant-worthy. This is the kind of salad that disappears fast, so you might want to double it.
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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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