Alpha Gal Friendly Fig & Avocado Citrus Salad
This salad is a stunning combination of sweet figs, buttery avocado, and juicy orange segments layered over peppery arugula — the kind of dish that looks like it came from a restaurant but comes together in your own kitchen. Managing alpha-gal syndrome means steering clear of mammalian meat and byproducts, and every single ingredient here clears that bar with ease — it's entirely plant-based with the exception of a touch of raw honey in the dressing. The citrus vinaigrette is bright and lively, built from apple cider vinegar, fresh orange juice, turmeric, and ginger, whisked together with olive oil until it emulsifies into something genuinely craveable. Supreming the oranges is a small extra step that pays off in a big way, giving you clean, membrane-free segments that burst with juice against the creamy avocado. Fresh mint and optional basil scattered across the top add an herby lift that ties all the flavors together beautifully. Serve it immediately after dressing so the arugula stays perky and the avocado holds its color — this one is best enjoyed right at the table.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp fresh orange juice
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
For the salad
- 5 oz baby arugula (about 5 lightly packed cups)
- 8 fresh figs, stemmed and quartered
- 2 ripe avocados, pitted, peeled, and sliced
- 2 navel oranges, supremed (peel and pith removed, segments cut free from membranes)
- 1 small shallot, very thinly sliced
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, fresh orange juice, honey, turmeric, and ginger until the honey dissolves. Drizzle in the olive oil in a thin, steady stream while whisking continuously until the dressing is emulsified and slightly thickened. Season with the sea salt and set aside.
- 2
Supreme the oranges: slice off the top and bottom of each orange, then stand it upright and cut away the peel and white pith following the curve of the fruit. Hold the orange over a bowl and cut each segment free from the membranes, letting the segments fall into the bowl. Squeeze the spent membranes over the bowl to catch any juice, then discard the membranes.
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