Lupin Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs have a way of making any dish feel like a special occasion, and this herb-loaded salad is no exception. Juicy quartered figs nestle into a bed of peppery baby arugula alongside torn basil, mint, parsley, and fresh thyme — a combination that's fragrant, vibrant, and genuinely exciting to eat. The apple cider vinaigrette ties everything together with a gentle tang, a whisper of honey sweetness, and warm notes of turmeric and ginger that make it taste far more complex than the short ingredient list suggests. Everything here is whole, recognizable, and naturally free from the legume-based flours and additives that can sneak into packaged dressings and salad kits — so you can toss this together with total confidence. The emulsified dressing clings beautifully to the greens without weighing them down, and the finish of flaky sea salt over the top pulls every flavor into focus. It comes together in minutes and is the kind of salad that disappears fast, so consider doubling the vinaigrette to have on hand for the rest of the week.
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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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