Dairy Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs have a fleeting season, and this salad is one of the best ways to make the most of them. Quartered and scattered over a bed of peppery baby arugula, they bring a jammy sweetness that plays beautifully against the brightness of torn basil, mint, parsley, and fresh thyme. The apple cider vinaigrette pulls everything together — a quick whisk of vinegar, raw honey, turmeric, and ginger emulsified into olive oil creates something tangy, golden, and just a little warming. Salads like this are sometimes weighed down by creamy dressings or cheese, but this one proves you don't need any of that to feel indulgent and satisfying. Every ingredient here is naturally free of dairy, so there's no swapping or substituting required — just clean, vibrant produce doing all the work. A pinch of flaky sea salt at the end ties it all together and makes the flavors pop. Serve it immediately while the greens are fresh and the figs are still holding their shape.
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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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