Citric Acid Free Fig & Avocado Citrus Salad
Ripe figs, creamy avocado, and juicy orange segments layered over peppery arugula — this salad is the kind of thing that looks like it came from a restaurant but comes together in your own kitchen with minimal effort. The dressing is built on apple cider vinegar and a splash of fresh orange juice, which deliver that bright, tangy lift without relying on citric acid as an additive. That distinction matters more than it might seem, since citric acid shows up as a preservative or flavor enhancer in a surprising number of bottled dressings and packaged salad kits. Here, every ingredient is whole and straightforward, so you know exactly what you're eating. A touch of raw honey, ground turmeric, and ginger round out the vinaigrette with warmth and just enough sweetness to balance the peppery greens. Supreming the oranges takes an extra minute or two, but it removes all the bitter pith and makes each segment silky and clean-tasting against the rich avocado. Torn mint and optional basil finish the whole bowl with a fresh, herby note that makes every bite feel a little special.
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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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