Dairy Free Fig & Avocado Citrus Salad
This salad is a showstopper — ripe figs, creamy avocado, and juicy orange supremes layered over peppery arugula with a golden turmeric-ginger vinaigrette that ties everything together beautifully. The dressing comes together with apple cider vinegar, fresh orange juice, and a touch of raw honey whisked into extra-virgin olive oil, so it's bright, lightly sweet, and completely plant-based without any compromise on richness. Avocado does a lot of the heavy lifting here, delivering that luscious, buttery texture you'd normally associate with cheese-laden salads — no dairy needed whatsoever. Supreming the oranges takes an extra few minutes but it's absolutely worth it; those clean, membrane-free segments burst with juice and look gorgeous against the deep purple figs. Torn mint and optional basil add a fresh herbal lift that keeps every bite feeling vibrant and alive. This is the kind of dish that looks like it came from a restaurant but comes together on your counter with nothing more than a knife, a whisk, and really good produce. Serve it immediately so the arugula stays perky and the avocado holds its color.
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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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