This vibrant noodle salad is a stunning combination of sweet, peppery, and bright — the kind of dish that looks like it took serious effort but comes together with just a handful of fresh ingredients. Spiralized zucchini forms the base, salted and gently squeezed to keep the texture just right so the dressing clings instead of pooling at the bottom. Quartered fresh figs bring a jammy sweetness that plays beautifully against the bite of baby arugula and torn basil. The apple cider vinaigrette — whisked together with honey, turmeric, ginger, and garlic — ties everything together with a warm, tangy depth that feels anything but ordinary. Because every component here is naturally grain-free, there's no need to scrutinize labels or swap anything out; the recipe simply works as written. Finish it with a scatter of fresh mint if you have it on hand, and serve immediately while the noodles are still lively and the figs hold their shape.
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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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