Paraben Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Sweet figs and tender zucchini noodles might sound like an unlikely pairing, but together they create something genuinely stunning — light, fresh, and layered with flavor. The zucchini gets salted and gently squeezed before dressing, which keeps the whole salad from turning watery and ensures every bite is properly coated in that golden vinaigrette. Speaking of the dressing, apple cider vinegar, honey, turmeric, and ginger come together into something bright and subtly warming that ties the whole bowl together beautifully. Baby arugula and torn basil add a peppery, herby backbone, while the quartered figs bring jammy sweetness that makes this feel almost indulgent for a salad. Every ingredient here is a whole, recognizable food — no preservatives, no synthetic additives, nothing processed — which is exactly what makes this kind of recipe so appealing when you're being intentional about what goes on your plate. It comes together quickly and requires no cooking beyond a little prep, making it an easy choice for a weeknight dinner or a showstopping lunch. Finish it with fresh mint if you have it on hand, because that final flourish really does elevate the whole dish.
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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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