BHA & BHT Free Fig & Avocado Citrus Salad
Fresh figs, creamy avocado, and juicy orange supremes layered over peppery arugula — this salad is the kind of thing that looks like it came from a restaurant but comes together in your own kitchen with zero fuss. The homemade dressing is where the magic really happens: apple cider vinegar, fresh orange juice, raw honey, turmeric, and ginger get whisked together with extra-virgin olive oil until silky and emulsified, with no shelf-stable additives or synthetic preservatives anywhere in sight. That matters more than it sounds, because bottled dressings are one of the sneakiest places to find unwanted preservatives hiding in plain sight on an ingredient label. Every single component here is whole and recognizable, from the torn mint and basil to the hand-supremed orange segments. The technique of cutting citrus free from its membranes is a small extra step that pays off big — you get clean, jewel-like pieces that don't water down the dressing or turn the greens soggy. Serve it immediately after drizzling the final round of dressing so the avocado stays vibrant and the arugula keeps its bite. It's bright, a little earthy, naturally sweet, and genuinely stunning on 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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