Paleo Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Fresh figs and spiralized zucchini might sound like an unexpected pairing, but this salad is genuinely stunning — both on the plate and on the palate. The zucchini noodles get salted and drained first, so they stay pleasantly tender without turning the whole bowl watery, which makes a real difference in the final texture. Quartered figs bring a jammy, honeyed sweetness that plays beautifully against the peppery arugula and fragrant torn basil. The apple cider vinaigrette ties everything together with a bright, slightly warm depth from turmeric and ginger — no bottled dressings needed, and every ingredient is exactly what it says it is. For anyone eating grain-free and avoiding processed foods, this kind of dish can feel hard to find in the "salad" category, but this one is genuinely satisfying rather than just virtuous. A scatter of fresh mint over the top before serving takes it from weeknight to dinner-party worthy in about two seconds.
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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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