Red Meat Allergy Friendly 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 salted and drained first, which draws out excess moisture so the vinaigrette clings properly instead of pooling at the bottom of the bowl — a small step that makes a big difference. That dressing is bright and layered, with apple cider vinegar cutting through honey while turmeric and ginger add a warm, golden depth you don't often find in a simple salad. Peppery arugula and torn basil round everything out, and the optional fresh mint on top adds one more pop of freshness. Every ingredient here is naturally plant-based and produce-forward, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your meal. It comes together quickly and looks stunning on the plate, making it just as fitting for a weeknight dinner as it is for a casual gathering.
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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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