Emulsifier Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, peppery, and bright — zucchini noodles draped in a golden turmeric-ginger vinaigrette, piled with jammy fresh figs, baby arugula, and torn basil. The dressing is whisked together from scratch using just apple cider vinegar, extra-virgin olive oil, honey, and a handful of spices, so there's nothing hidden in there that shouldn't be. Store-bought dressings are one of the trickiest places emulsifiers tend to sneak in, often under names that are easy to overlook on a label — making a homemade vinaigrette like this one the cleanest, most straightforward solution. Salting the zucchini and pressing out the excess moisture before dressing it is a small but important step that keeps the whole bowl from turning watery and ensures every bite is properly coated. The figs bring a honeyed richness that plays beautifully against the vinegar and the slight bitterness of the arugula, making this feel far more indulgent than a simple salad has any right to. Fresh mint scattered over the top at the end adds a cool, herby lift that ties everything together. It comes together quickly and looks gorgeous on the table — the kind of dish that earns compliments without requiring much effort at all.
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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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