AIP Friendly Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Sweet, jammy figs and tender zucchini noodles make for a salad that feels genuinely special without requiring a single grain, legume, or nightshade — which is exactly the kind of win that's hard to come by when you're following a strict elimination protocol. The zucchini gets spiralized or ribbon-cut, salted to draw out moisture, and then squeezed dry so the vinaigrette clings rather than pools at the bottom of the bowl. That dressing is a bright, golden blend of apple cider vinegar, olive oil, honey, turmeric, and ginger — warming spices that also happen to be staples in anti-inflammatory eating. Baby arugula and torn fresh basil add peppery, herby lift, while the quartered figs bring a natural sweetness that makes the whole bowl feel indulgent rather than restrictive. Every single ingredient here is clean and straightforward, so there's no label-reading anxiety or ingredient substitution gymnastics involved. This recipe serves 4, making it a great option for a light lunch spread or a vibrant starter before a bigger meal. Serve it immediately after tossing so the noodles stay lively and the figs hold their shape.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 3 medium zucchini (about 1 ½ lb total), ends trimmed
- ½ tsp fine sea salt
- 8 fresh figs, quartered
- 2 cups baby arugula
- ¼ cup fresh basil leaves, torn
For the vinaigrette
- 3 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small clove garlic, finely grated
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Spiralize the zucchini into long noodles using a spiralizer, or draw a vegetable peeler lengthwise along each zucchini to create wide ribbons. Place the noodles in a colander set over the sink, toss with 1/2 tsp salt, and let stand for 10 minutes until the noodles have released some moisture and softened slightly.
- 2
While the zucchini drains, whisk together the apple cider vinegar, olive oil, honey, turmeric, ginger, garlic, and 1/4 tsp salt in a small bowl until the honey is fully dissolved and the dressing is uniform in color.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!