Beef Free Fig & Avocado Citrus Salad
This salad is a stunning collision of sweet, creamy, and bright — ripe figs and buttery avocado layered over peppery arugula with juicy orange supremes and a honey-turmeric vinaigrette that ties everything together beautifully. The dressing alone is worth making on repeat: apple cider vinegar and fresh orange juice give it a lively tang, while ground ginger and turmeric add just enough warmth and depth to feel special without overpowering the fruit. Supreming the oranges takes an extra few minutes but makes a real difference — you get clean, jewel-like segments with none of the bitter pith, and the technique is easier than it sounds once you try it. Torn mint and optional basil scattered across the top keep things fresh and fragrant right up until the moment you serve it. Every ingredient here is naturally plant-based and whole, so there's no need to scrutinize labels or swap anything out — it just works as written. This is the kind of dish that looks like it came from a restaurant but comes together in your own kitchen with minimal effort and zero compromise on flavor.
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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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