Hazelnut Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This vibrant, no-cook salad is a stunning collision of sweet, peppery, and bright — fresh figs bring jammy richness, zucchini noodles add a light, satisfying bite, and baby arugula keeps everything lively. The apple cider vinaigrette is quietly brilliant, with honey, turmeric, and ginger pulling the whole bowl together into something that feels far more special than the effort involved. Salads dressed with store-bought vinaigrettes can be a minefield when you're avoiding tree nuts, since hazelnuts sneak into so many bottled dressings and gourmet blends — making your own here means you know exactly what's in every drop. Salting and squeezing the zucchini before dressing it is the kind of small step that makes a real difference, keeping the vinaigrette punchy rather than watered down. Torn basil and fresh mint lift the whole thing with an herby finish that makes it feel like something you'd order at a nice restaurant. It comes together quickly and works beautifully as a light lunch or an elegant starter when you want something fresh and impressive without any fuss.
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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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