Low Iodine Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Sweet figs and tender zucchini noodles might sound like an unexpected pairing, but together they create something genuinely beautiful — fresh, light, and full of contrast. The zucchini gets spiralized or ribbon-cut, salted to draw out moisture, then tossed with peppery arugula and fragrant torn basil before the whole bowl gets draped in a golden apple cider vinaigrette. That dressing — built from olive oil, honey, turmeric, ginger, and garlic — is bright and warmly spiced without leaning on any of the processed condiments or additives that can make eating this way feel limiting. Quartered fresh figs bring a jammy sweetness that plays off the vinegar's tang in the best possible way. Because every ingredient here is a whole, unprocessed food, there's no need to second-guess labels or worry about hidden iodine sources lurking in packaged shortcuts. A handful of fresh mint scattered over the top right before serving adds one final pop of cool, herby freshness. It's the kind of salad that looks like it came from a restaurant and comes together with almost no 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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