Walnut Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, peppery, and bright — the kind of dish that looks like it came from a restaurant but comes together with minimal effort in your own kitchen. Spiralized zucchini forms the base, salted and squeezed to just the right tender texture so the dressing clings instead of pooling at the bottom. Quartered fresh figs bring a jammy, honeyed sweetness that plays beautifully against the bite of baby arugula and torn basil. The apple cider vinaigrette is where everything ties together — a quick whisk of olive oil, honey, turmeric, ginger, and garlic creates something warm and complex without a single complicated step. Many salads in this style lean on toasted nuts for crunch and richness, but this one proves you don't need them — the figs and zucchini ribbons carry the texture and flavor all on their own. It's naturally free of tree nuts without any substitutions or workarounds, so you can serve it confidently to anyone at the table. Finish with a scatter of fresh mint if you have it on hand, and get it on the table right away while everything is at its freshest.
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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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