Eggless Fig & Avocado Citrus Salad
This salad is a showstopper — ripe figs and creamy avocado layered over peppery arugula with juicy orange supremes, fresh mint, and a golden turmeric-ginger vinaigrette that ties everything together beautifully. The dressing comes together with a simple whisk of apple cider vinegar, honey, and citrus, then gets a slow drizzle of olive oil until it's silky and emulsified. Every component here is naturally plant-based and completely free of eggs, so there's no need to scan labels or swap anything out — it works exactly as written. Supreming the oranges takes an extra minute but makes a real difference, giving you clean, membrane-free segments that burst with sweetness against the bitter greens. The torn basil and mint add an herby freshness that makes this feel like something you'd order at a nice restaurant, not just throw together at home. Serve it immediately after dressing so the arugula stays lively 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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