Lupin Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Fresh figs and spiralized zucchini make for a stunning combination — sweet, tender, and just a little peppery from the arugula and basil. The apple cider vinaigrette pulls everything together with a bright, honeyed tang that's lifted by warm notes of turmeric and ginger, making every forkful feel a little more interesting than your average salad. Salting the zucchini noodles and letting them drain before dressing is a small but crucial step that keeps the whole dish from turning watery and limp. Because every ingredient here is a whole, recognizable food — fresh produce, olive oil, honey, a few spices — there's no need to scan labels for hidden legume-based fillers or flour blends that can sneak into packaged dressings and processed foods. The homemade vinaigrette comes together in minutes and tastes far better than anything from a bottle anyway. Serve it immediately after tossing so the noodles stay lightly coated and the figs hold their shape. It works beautifully as a light lunch or an elegant starter when you want something that looks impressive without much effort.
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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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