Chestnut Free Fig & Avocado Citrus Salad
This salad is a showstopper — sweet figs, buttery avocado, and juicy orange supremes layered over peppery arugula with a honey-turmeric vinaigrette that ties every bite together. The dressing comes together in minutes with apple cider vinegar, fresh orange juice, and a whisper of ginger, creating something bright and complex without any fuss. Fresh mint and optional basil scattered over the top give it an herby lift that makes the whole bowl feel alive. Every ingredient here is naturally clean and straightforward, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The technique of supreming the oranges sounds fancy but is genuinely simple, and it makes a real difference — no bitter pith, just pure citrus sweetness against the creamy avocado. This is the kind of salad that works equally well as a light lunch or an impressive starter when you have people over, and it comes together fast enough to pull off on a weeknight.
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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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