Brazil Nut Free Fig & Avocado Citrus Salad
This salad is a showstopper — ripe figs and creamy avocado layered over peppery arugula with juicy orange supremes, fresh mint, and a bright citrus-turmeric dressing that ties everything together beautifully. The dressing itself is a small revelation: apple cider vinegar and fresh orange juice get a warm, earthy lift from ground turmeric and ginger, then come together with olive oil into something silky and complex. Every ingredient here is naturally free from tree nut concerns, so you can build the whole bowl without second-guessing a single label. Supreming the oranges takes an extra minute but makes a real difference — you get clean, membrane-free segments that burst with juice rather than bitterness. The shallot adds a subtle sharpness that keeps the sweetness of the figs in check, and the torn mint (plus optional basil) gives the whole thing an herby freshness that feels almost restaurant-worthy. Dress it in stages as the recipe suggests so the arugula stays lively and the toppings get their own drizzle. This is the kind of salad that disappears fast, so serve it the moment it's assembled.
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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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