Coconut Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This vibrant raw salad is a study in contrasts — tender spiralized zucchini, peppery arugula, sweet jammy figs, and a golden vinaigrette that ties it all together with a gentle warmth from turmeric and ginger. The apple cider vinegar dressing is whisked together in minutes from pantry staples, and every single ingredient here is naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. Salting the zucchini noodles first is a smart trick that draws out excess moisture, keeping the dressing bright and punchy rather than watered down. Fresh basil and optional mint add an herby lift that makes the whole bowl feel almost impossibly fresh. It's the kind of dish that looks like it came from a restaurant but comes together on a weeknight without any fuss. Serve it immediately after tossing so the noodles stay lively and the figs hold their shape.
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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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