Barley Free Fig & Avocado Citrus Salad
This salad is a showstopper — sweet figs, buttery avocado, and juicy orange segments layered over peppery arugula with a bright, honey-kissed citrus dressing that ties everything together beautifully. The homemade vinaigrette comes together in minutes by whisking apple cider vinegar, fresh orange juice, raw honey, turmeric, and ginger before streaming in olive oil until it's silky and emulsified. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden grain-based additives sneaking into your bowl. Supreming the oranges is a small extra step that makes a big difference — you get clean, membrane-free segments that burst with juice rather than bitterness. Torn mint and optional basil scattered over the top add an herby freshness that makes this feel genuinely restaurant-worthy. It's the kind of salad that works as a light lunch on its own or as an elegant starter when you're feeding a crowd.
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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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