Beef Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This vibrant noodle salad is a study in contrasts — cool, tender zucchini ribbons meet jammy quartered figs, peppery arugula, and fragrant torn basil, all tied together with a golden apple cider vinaigrette. The dressing gets its warm, complex depth from turmeric and ginger, balanced by honey and a hit of raw garlic, so every bite feels bright and a little unexpected. Salting the zucchini and squeezing out the excess moisture before dressing is the key move here — it keeps the noodles silky rather than watery and ensures the vinaigrette clings to every strand. Fresh figs are the real showstopper, bringing a honeyed sweetness that plays beautifully against the vinegar and the slight bitterness of the greens. The whole thing comes together in one large bowl with no cooking required beyond a quick whisk, making it an ideal choice when you want something impressive without turning on the stove. A scatter of fresh mint over the top at the end adds an optional but genuinely lovely finishing note. It's the kind of salad that looks like it took real effort and tastes even better than it looks.
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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.
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