Pistachio Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Fresh figs and zucchini noodles might sound like an unexpected pairing, but this salad is genuinely stunning — sweet, peppery, herby, and bright all at once. The zucchini gets spiralized or ribbon-cut, salted to draw out moisture, then tossed with baby arugula and torn basil so every bite has real texture and freshness. Quartered figs bring a jammy, honeyed sweetness that plays beautifully against the peppery greens. The apple cider vinaigrette — spiked with turmeric, ginger, honey, and garlic — ties everything together with a warm, tangy depth that feels way more complex than the ingredient list suggests. Every component here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from shared processing facilities. It comes together quickly, looks gorgeous on the plate, and is the kind of dish that makes people ask for the recipe before they've even finished their first serving.
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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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