Breastfeeding Friendly Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, peppery, and bright — fresh figs bring jammy richness, zucchini noodles keep things light and hydrating, and baby arugula adds that satisfying bite. The apple cider vinegar vinaigrette is whisked together with olive oil, honey, turmeric, and ginger, giving every forkful a warm, golden depth that feels anything but ordinary. Eating well while nursing can sometimes feel like a juggling act, but this kind of whole-food, vegetable-forward dish makes it genuinely easy to load up on nourishing ingredients without sacrificing flavor. Zucchini is hydrating and gentle, figs offer natural sweetness alongside fiber and minerals, and the anti-inflammatory notes from turmeric and ginger are a quiet bonus. The technique of salting and draining the zucchini first is a small but important step — it keeps the dressing vibrant and concentrated rather than watered down. Torn basil and optional fresh mint finish the bowl with an herby lift that makes the whole thing feel like something you'd order at a restaurant. It comes together quickly and is best served right away, making it an ideal lunch or light dinner on a busy day.
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!