Macadamia Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This vibrant salad is a stunning collision of sweet, peppery, and bright — fresh figs bring jammy richness, zucchini noodles keep things light and refreshing, and a golden apple cider vinaigrette ties it all together with warm notes of turmeric and ginger. The whole thing comes together with simple, wholesome ingredients and zero nuts of any kind, so you can dig in without scanning labels or second-guessing a single component. Salting and draining the zucchini before dressing is the key move here — it draws out excess moisture so the vinaigrette clings properly instead of pooling at the bottom of the bowl. Baby arugula and torn basil add layers of herby, slightly bitter depth that play beautifully against the honey-sweetened dressing. Scattered mint at the end is optional but genuinely worth it if you have some on hand. This is the kind of salad that looks impressive enough for a dinner party but comes together fast enough for a weeknight — no cooking required, just a spiralizer and a whisk.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!