Emulsifier Free Fig & Avocado Citrus Salad
Few salads manage to feel both luxurious and genuinely light, but this one pulls it off with ease. Sweet quartered figs, buttery avocado slices, and juicy orange supremes are layered over peppery baby arugula, then finished with fresh mint and a whisper of basil for an herby lift that makes every bite feel alive. The dressing is where things get really interesting — apple cider vinegar and fresh orange juice form the tangy base, while raw honey, turmeric, and ginger add warmth and depth before a steady stream of extra-virgin olive oil brings it all together into a silky, cohesive pour. Every single ingredient here is whole and unprocessed, so there's no need to scan labels for hidden additives or synthetic stabilizers that often sneak into bottled dressings. The technique of supreming the oranges might sound fussy, but it takes only a few minutes and rewards you with clean, membrane-free segments that look stunning against the dark greens. Toss the arugula first so the leaves are evenly coated, then arrange the toppings rather than mixing everything together — that way the figs and avocado stay intact and the salad looks as good as it tastes. Serve it immediately and it's the kind of dish that genuinely stops people mid-conversation.
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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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