Celery Free Fig & Avocado Citrus Salad
This salad is a stunning combination of sweet figs, buttery avocado, and juicy orange segments layered over peppery baby arugula — the kind of dish that looks like it came from a restaurant but comes together in your own kitchen with minimal effort. The citrus-forward dressing is built from apple cider vinegar, fresh orange juice, and honey, with a warm undercurrent of turmeric and ginger that ties every element together beautifully. Supreming the oranges takes an extra few minutes, but the clean, jewel-like segments are absolutely worth it and make the whole presentation feel special. Fresh mint and optional basil scattered across the top add a bright, herby finish that keeps each bite feeling light and lively. Every ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — just straightforward, vibrant produce doing all the heavy lifting. It's the kind of salad that works equally well as an elegant starter or a satisfying lunch on its own.
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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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