MSG Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, peppery, and bright — fresh figs bring jammy richness, zucchini noodles keep things light and satisfying, and baby arugula adds just the right amount of bite. The apple cider vinaigrette pulls it all together with a warm, golden hue from turmeric and ginger, plus a touch of honey to balance the tang. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels or worry about hidden flavor enhancers sneaking into your bowl. Salting and draining the zucchini first is a small but smart step that keeps the dressing from getting watered down and ensures every forkful is properly coated. Torn basil and optional fresh mint make the whole thing feel genuinely restaurant-worthy without any extra effort. It comes together quickly and is best served right away, making it a perfect choice for a fresh lunch or a show-stopping starter at your next dinner.
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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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