Carrageenan Free 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 refreshing, and a handful of arugula and basil adds a herby lift that makes every bite feel alive. The apple cider vinaigrette pulls it all together with just the right amount of tang, warmed by turmeric and ginger for a dressing that tastes far more complex than the few minutes it takes to whisk together. Every single ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with bottled dressings and packaged salad kits — no hidden thickeners or stabilizers anywhere in sight. Salting the zucchini and squeezing out the excess moisture is the small but crucial step that keeps the noodles from going watery and diluting that gorgeous vinaigrette. The result is a salad with real texture and staying power, not a soggy pile of vegetables. Serve it immediately after tossing so the figs stay plump and the greens stay crisp — optional fresh mint on top takes it from weeknight-easy to dinner-party-worthy in seconds.
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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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