Artificial Flavors Free 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 took serious effort but comes together in minutes. Every element here is completely whole and unprocessed, so you never have to second-guess what's actually in your bowl. The dressing is built from scratch using apple cider vinegar, fresh orange juice, raw honey, and a warm hit of turmeric and ginger whisked into extra-virgin olive oil — nothing synthetic, nothing from a bottle with a suspicious ingredient list. Supreming the oranges is a small extra step that pays off big, giving you clean, membrane-free segments that burst with natural citrus flavor. Torn fresh mint and optional basil finish everything off with an herby brightness that ties the whole salad together beautifully. Serve it immediately after dressing so the arugula stays lively and the avocado holds its gorgeous color.
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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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