Cinnamon Free Fig & Avocado Citrus Salad
This salad is a stunning combination of sweet figs, buttery avocado, and juicy orange segments layered over peppery arugula — the kind of dish that looks like it came from a restaurant but comes together in minutes at home. The dressing is where the magic happens: apple cider vinegar and fresh orange juice bring brightness, while raw honey, turmeric, and ginger add warmth and depth without relying on any spice blends that might sneak in unwanted ingredients. That matters more than you'd think, since many pre-made dressings and spice mixes use cinnamon as a filler or flavoring, making this from-scratch approach a genuinely smart move. Supreming the oranges takes a little extra knife work, but it means every bite is silky and membrane-free, which makes the whole salad feel polished and intentional. Torn mint and optional basil scattered over the top keep things fresh and aromatic, playing beautifully off the richness of the avocado. Serve it immediately after dressing so the arugula stays lively and the figs hold their shape — this one doesn't wait around, and honestly, neither will your guests.
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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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