Capsaicin Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This salad is a gorgeous tangle of fresh flavors — spiralized zucchini ribbons, jammy quartered figs, peppery arugula, and torn basil all brought together with a golden apple cider vinaigrette. The dressing gets its warm depth from turmeric and ginger rather than anything fiery, making it a genuinely exciting option for anyone who needs to avoid capsaicin without sacrificing bold, interesting taste. Salting and draining the zucchini first is a small but brilliant step that keeps the noodles tender without turning watery, so every bite stays vibrant and well-dressed. Honey smooths out the tang of the vinegar while the garlic adds just enough savory backbone to balance the sweetness of the figs. It's the kind of dish that looks like it came from a restaurant but comes together in minutes with nothing more than a spiralizer and a whisk. Serve it immediately so the arugula stays lively and the figs hold their shape — this one is best eaten fresh.
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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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