Shellfish Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Fresh figs and zucchini noodles might sound like an unexpected pairing, but one bite of this vibrant salad and you'll wonder why you haven't been making it all summer. The zucchini gets spiralized or ribboned, salted to draw out excess moisture, then tossed with peppery arugula and torn basil so every forkful has real texture and freshness. Quartered figs bring a jammy, honeyed sweetness that plays beautifully against the bright apple cider vinaigrette, which gets a subtle warmth from turmeric and ginger. That dressing comes together in minutes — just whisk and go — and the honey dissolves right in for a smooth, glossy coat over everything. Because this dish is built entirely from produce, olive oil, and pantry spices, there's zero concern about hidden seafood derivatives or cross-contact that can sneak into store-bought dressings and pre-made salads. Optional torn mint at the end adds a cool, aromatic finish that makes the whole bowl feel a little more special. It's light enough to serve as a starter but satisfying enough to anchor a warm-weather lunch.
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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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