Pregnancy Friendly Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs are one of those ingredients that feel almost too beautiful to eat, and pairing them with peppery arugula and a riot of fresh herbs makes for a salad that looks stunning on any table. The apple cider vinegar vinaigrette gets a gentle warmth from turmeric and ginger, both of which are naturally sourced and simply whisked together with raw honey and good olive oil — no processed shortcuts needed. Every ingredient here is whole, recognizable, and thoughtfully chosen, which matters a lot when you're being more careful about what goes on your plate. The combination of basil, mint, parsley, and thyme might sound like a lot, but together they create a layered, garden-fresh flavor that makes this feel genuinely special rather than just virtuous. Scallion greens add a mild bite without the sharpness of raw onion, and a final pinch of flaky sea salt ties everything together beautifully. It comes together in minutes with no cooking required, making it an ideal choice when you want something nourishing that doesn't demand much energy to pull off.
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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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