Carrageenan Free Fig & Avocado Citrus Salad
Fresh figs, creamy avocado, and juicy orange supremes layered over peppery arugula make this salad feel genuinely special — the kind of thing you'd order at a restaurant and then immediately try to recreate at home. The bright, golden dressing pulls everything together with apple cider vinegar, a touch of raw honey, and warm notes of turmeric and ginger that make it taste far more complex than the few minutes it takes to whisk together. Every single ingredient here is whole and unprocessed, which means there's no need to flip over labels hunting for thickeners or stabilizers that sometimes sneak into bottled dressings and packaged produce items. Supreming the oranges is the one technique worth taking a moment to learn — it removes all the bitter pith and membrane so you get pure, sweet citrus in every bite. The torn mint and optional basil add an herby lift that keeps the richness of the avocado in check. Serve it the moment it's dressed so the arugula stays lively and the figs hold their shape.
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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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