Wheat Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
Zucchini noodles stand in beautifully for pasta here, making this a naturally wheat-free dish that doesn't feel like a compromise in the slightest. The spiralized or ribbon-cut zucchini gets salted and gently squeezed before dressing, which keeps the whole bowl from turning watery and ensures every bite is properly coated. Fresh figs bring a jammy, honeyed sweetness that plays off the peppery arugula and fragrant torn basil in the most satisfying way. The apple cider vinaigrette is bright and lively — a quick whisk of olive oil, honey, turmeric, ginger, and garlic that comes together in under a minute and ties every element of the salad together. Because everything here is built from whole, unprocessed ingredients, there's no need to scrutinize labels or worry about hidden grain-based additives sneaking into your bowl. It's the kind of salad that looks genuinely impressive on the table while requiring almost no cooking at all. Finish it with a scatter of fresh mint if you have it on hand — it's optional, but it takes the whole thing up a notch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!