Gluten Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Zucchini noodles stand in beautifully for pasta here, making this a naturally grain-free dish that doesn't feel like a compromise in the slightest. The salting and squeezing step is the real secret — it draws out excess moisture so the noodles stay pleasantly tender without turning the whole bowl watery and bland. Sweet, jammy figs layered over peppery arugula and fresh basil create a combination that feels genuinely luxurious, and the apple cider vinaigrette ties everything together with a bright, slightly honeyed tang. A pinch of turmeric and ginger in the dressing adds warmth and a gorgeous golden hue without overpowering the delicate fruit. Every single ingredient here is whole and unprocessed, so there's no need to scan labels or worry about hidden gluten sneaking in through a bottled sauce or seasoning blend. Torn mint scattered over the top at the end is optional, but it adds a cool, herby lift that makes the whole salad feel even more vibrant. This one is ideal for a light lunch or an impressive starter that comes together with almost no cooking 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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