
Fresh figs and zucchini noodles might sound like an unexpected pairing, but one bite of this vibrant salad and the combination makes complete sense. The spiralized zucchini gets salted and gently squeezed so it stays tender without turning watery, giving the whole dish a satisfying, pasta-like texture without any actual pasta. Peppery arugula and torn basil add layers of freshness, while the quartered figs bring a jammy sweetness that feels almost luxurious for a salad. The apple cider vinaigrette — brightened with turmeric, ginger, and a touch of honey — ties everything together with a warm, tangy depth that keeps you going back for another forkful. Every single ingredient here is naturally free from peanuts, and there are no sauces or dressings to second-guess, since you're whisking the vinaigrette yourself from scratch. It comes together quickly, looks stunning on the plate, and works equally well as a light lunch or an impressive side at a dinner party.
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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.
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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