Breastfeeding Friendly Fig & Avocado Citrus Salad
Fresh figs, creamy avocado, and juicy orange supremes make this salad feel genuinely celebratory — the kind of thing you'd order at a restaurant and then immediately wish you'd made at home. Every ingredient here pulls real weight for a nursing parent: avocados bring healthy fats that support both energy and milk quality, figs offer a gentle boost of calcium and iron, and the peppery arugula adds folate and vitamin K without any fuss. The turmeric-ginger dressing is a quiet standout — whisked together with apple cider vinegar, fresh orange juice, and raw honey, it's bright and warming in a way that feels nourishing rather than indulgent. Supreming the oranges takes an extra few minutes but the payoff is silky, pith-free segments that make the whole bowl look stunning. Torn mint and optional basil keep things fresh and fragrant right up until the moment you serve it. This comes together quickly and doesn't require any cooking, which is a genuine gift on days when time and energy are both running short.
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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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