Artificial Food Coloring 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 single ingredient here is exactly what it says it is: fresh produce, good olive oil, raw honey, and a handful of spices pulled straight from your pantry shelf. That matters more than it might seem, because packaged dressings and pre-made salad kits are notorious for sneaking in synthetic dyes that have no business being anywhere near your plate. Here, the gorgeous golden hue of the dressing comes entirely from ground turmeric, and the vivid colors throughout the bowl are pure fruit and greens — nothing artificial, nothing hidden. The apple cider vinegar and fresh orange juice give the dressing a bright, tangy backbone, while ginger adds just enough warmth to make it feel a little unexpected. Torn mint and optional basil finish everything off with a herby freshness that ties the whole bowl together. It's the kind of salad you'll want to make on repeat, especially when you can feel genuinely good about every ingredient in it.
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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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