Macadamia Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs are one of those ingredients that feel almost too beautiful to eat — and this salad leans right into that. Jammy quartered figs nestle into a bed of peppery baby arugula, then get layered with torn basil, mint, flat-leaf parsley, and fresh thyme for an herbal complexity that makes every bite feel alive. The apple cider vinaigrette ties it all together with a gentle tang, a whisper of honey, and warm undertones from turmeric and ginger that you'll want to drizzle on everything. Because the dressing is whisked together from scratch with olive oil and pantry spices, there's zero guesswork about what's actually in it — no mystery blends, no shared-facility concerns. Tree nut worries are completely off the table here, since every ingredient is straightforward and whole. It's the kind of salad that works as a stunning starter or a light lunch, and it comes together in minutes with nothing more than a bowl and a whisk.
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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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