Eosinophilic Esophagitis Friendly Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Sweet figs and tender zucchini noodles might sound like an unlikely pairing, but together they create something genuinely beautiful — light, fresh, and full of layered flavor. The zucchini is salted and gently squeezed before dressing, which keeps the whole salad from turning watery and ensures every bite is properly coated in that golden apple cider vinaigrette. That dressing is the real star: honey, turmeric, ginger, and a little garlic come together into something bright and subtly warming without relying on any of the common trigger ingredients that make eating out or buying bottled dressings such a gamble. Baby arugula and torn basil add a peppery, herby lift, while the quartered figs bring a jammy sweetness that makes this feel more like a restaurant dish than a weeknight salad. Everything here is whole, recognizable, and free from the processed additives and hidden allergens that can make flare-ups so unpredictable. It comes together quickly and is best served right away, so the noodles stay lightly crisp 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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