Seed Oil Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This bright, produce-forward salad is exactly the kind of dish that makes you feel good about what you're eating without sacrificing any flavor. Spiralized zucchini forms the base, salted and squeezed to just the right tender-crisp texture, then tossed with peppery arugula, fresh basil, and jammy quartered figs that bring a natural sweetness to every bite. The vinaigrette is where this really shines — apple cider vinegar, extra-virgin olive oil, honey, turmeric, and ginger come together into something tangy, warm, and a little floral all at once. Skipping seed oils entirely is effortless here because the dressing is built entirely around good olive oil, so there's no need to scrutinize labels or swap anything out. That's the beauty of a recipe like this: the ingredients are clean and straightforward, and the result tastes like something you'd order at a nice café. A scatter of torn mint over the top right before serving pulls everything together and makes the whole bowl look as good as it tastes. Serve it immediately so the noodles stay lively and the figs hold their shape.
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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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