Coconut Free Fig & Avocado Citrus Salad
This salad is a showstopper — jewel-toned figs, buttery avocado, and bright citrus segments layered over peppery arugula with a golden turmeric-ginger vinaigrette that ties everything together beautifully. The dressing comes together in minutes with apple cider vinegar, fresh orange juice, honey, and olive oil, whisked into something tangy, floral, and just a little earthy. Every ingredient here is naturally free from coconut in any form — no coconut aminos, no coconut oil, no hidden coconut sugar — so you can dress and serve with total confidence. Supreming the oranges takes a little knife work but it's worth it; those clean, membrane-free segments soak up the dressing and add a juicy burst to every bite. Torn mint and optional basil keep things fresh and aromatic without overwhelming the fruit. This is the kind of salad that looks like it came from a restaurant but comes together on your counter with zero stress.
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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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