Gut Friendly 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. The combination of basil, mint, parsley, and thyme means every forkful is bright, fragrant, and layered in a way that a simple green salad rarely achieves. What makes this dish particularly smart is the vinaigrette — apple cider vinegar, raw honey, turmeric, and ginger come together in a dressing that's tangy, gently sweet, and quietly anti-inflammatory all at once. Those ingredients are well-loved for supporting a happy digestive system, and they work here without any heaviness or gut-irritating additions. Using only the green tops of scallions is a thoughtful touch that keeps the allium flavor mild and easy to digest. Everything gets a final drizzle of that emulsified dressing and a pinch of flaky sea salt, and then it's ready to go — no cooking, no fuss, just a salad that genuinely earns its place on the table.
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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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