Pescatarian Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Sweet, jammy figs and tender zucchini noodles make for a salad that feels genuinely special without requiring much effort at all. The zucchini gets spiralized or ribbon-cut, then salted and drained so it softens just enough to mimic the texture of real pasta — no soggy bites, just silky, light strands that hold the dressing beautifully. That dressing is a bright apple cider vinaigrette warmed up with ground turmeric and ginger, which gives the whole bowl a golden hue and a subtle, aromatic depth you wouldn't expect from something this simple. Peppery arugula and torn fresh basil round out the greens, and the quartered figs layered on top bring a natural sweetness that balances every sharp and savory note in the bowl. Everything here is whole, plant-based, and completely free of meat — no label-reading required, no substitutions needed. It's the kind of dish that looks impressive enough to serve to guests but comes together fast enough for a weeknight when you want something light and genuinely satisfying. Finish it with a scatter of fresh mint if you have it on hand — it's optional, but it takes the whole thing up a notch.
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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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