Artificial Flavors Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Every ingredient in this vibrant salad is exactly what it says it is — fresh zucchini, ripe figs, peppery arugula, and a handful of fragrant herbs, with zero synthetic flavoring agents hiding anywhere in the mix. The vinaigrette is built from apple cider vinegar, extra-virgin olive oil, honey, and warm spices like turmeric and ginger, so the flavor comes entirely from real food rather than anything manufactured in a lab. Salting and draining the zucchini noodles before dressing them is a smart technique that keeps the whole salad from turning watery, and it also lets those bold, natural flavors actually shine through. Fresh figs bring a jammy sweetness that plays beautifully against the tangy vinaigrette and the slight bitterness of the arugula — it's a combination that feels genuinely sophisticated without requiring much effort. Torn basil and optional mint finish everything off with a burst of herbal freshness that no artificial flavoring could convincingly replicate. This is the kind of salad that makes you realize clean, simple ingredients are more than enough.
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
- 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!