Citric Acid Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This salad is a stunning combination of textures and flavors — silky zucchini noodles, jammy fresh figs, peppery arugula, and fragrant basil all come together in a bowl that feels both light and satisfying. The vinaigrette is the real star here, built from apple cider vinegar, honey, turmeric, ginger, and garlic — a warm, golden dressing that coats every ribbon beautifully without relying on lemon juice or any citrus fruit. For anyone navigating citric acid sensitivities, that swap matters enormously, since so many store-bought dressings and even homemade vinaigrettes default to lemon or lime as their acid base. Apple cider vinegar delivers that same bright lift in a way that's genuinely compatible with a citric acid-free approach. Salting the zucchini and squeezing out the excess moisture before dressing is a small but crucial step — it keeps the salad from turning watery and ensures the vinaigrette clings rather than pools at the bottom of the bowl. The figs add a natural sweetness that plays beautifully against the peppery greens, and a handful of torn mint at the end makes the whole thing feel fresh and a little special. It comes together quickly and looks gorgeous on the table, making it just as fitting for a weeknight dinner as it is for entertaining.
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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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