Eggless Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This salad is a stunning collision of sweet, peppery, and bright — fresh figs bring jammy richness, zucchini noodles keep things light and refreshing, and a handful of baby arugula adds just enough bite to balance it all out. The apple cider vinaigrette ties everything together with a warm, golden hue from turmeric and ginger, plus a gentle sweetness from honey that makes it feel almost luxurious for something so simple. Every single ingredient here is naturally free from eggs, so there's no swapping or substituting needed — just clean, whole-food cooking that happens to be effortless. Salting the zucchini and letting it drain before dressing is the small but crucial step that keeps the noodles from going soggy and watering down that gorgeous vinaigrette. Torn basil and optional fresh mint layer in herbal freshness that makes the whole bowl feel like something you'd order at a nice restaurant. It comes together quickly, looks absolutely beautiful on the plate, and is the kind of dish that disappears fast at a summer gathering or a weeknight dinner when you want something that feels special without much effort.
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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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