Nightshade Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Sweet figs and tender zucchini noodles make for a surprisingly elegant pairing — one that feels light and refreshing without sacrificing any real satisfaction. The zucchini gets salted and drained before tossing, which pulls out excess moisture so the vinaigrette actually clings instead of pooling at the bottom of the bowl. That dressing is a bright, golden blend of apple cider vinegar, honey, turmeric, and ginger — warm and tangy all at once, with just enough garlic to keep things interesting. Arugula and fresh basil add a peppery, herby lift that plays beautifully against the jammy sweetness of the figs. For anyone navigating a nightshade-free lifestyle, salads can sometimes feel like a minefield of hidden tomatoes, peppers, or paprika-spiked dressings — but every single ingredient here is naturally in the clear. Torn mint scattered over the top right before serving is optional, but highly recommended if you want to take the whole thing up a notch. It comes together quickly and looks stunning on the table, which makes it just as fitting for a weeknight dinner as it is for entertaining.
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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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