Gut Friendly Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Sweet figs, peppery arugula, and tender zucchini noodles come together in a salad that feels genuinely refreshing — the kind of bowl that looks impressive but comes together with minimal effort. Salting the spiralized zucchini and letting it drain before dressing is a small but crucial step that keeps everything from turning watery and limp, so the final result stays vibrant and well-coated. The apple cider vinegar–based dressing does a lot of heavy lifting here: it's bright and tangy, but the honey, turmeric, and ginger round it out into something that feels nourishing rather than sharp. Those warming spices are a natural fit for a gut-friendly approach, supporting digestion without relying on anything processed or hard to track down. Fresh basil and optional mint keep the flavor profile lively and herby, while the figs add a jammy sweetness that makes every bite feel a little indulgent. This is the kind of salad that converts skeptics — the sort of dish you bring to a gathering and end up explaining three times because everyone wants to know what's in the dressing.
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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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