Gelatin Free Fig & Avocado Citrus Salad
This salad is a showstopper — jewel-toned figs, creamy avocado, and bright citrus segments layered over peppery arugula with a golden turmeric-ginger vinaigrette that ties everything together beautifully. Every single ingredient here is naturally free from animal-derived setting agents, so there's no need to scrutinize labels or swap anything out. The dressing comes together with a simple whisk — apple cider vinegar, fresh orange juice, a touch of raw honey, and olive oil — and the emulsification happens right in the bowl without any thickeners or additives. Supreming the oranges is a small extra step that makes a big difference, giving you clean, juicy segments that look gorgeous against the sliced figs and avocado. Fresh mint and optional basil add an herbal lift that keeps the whole bowl feeling lively rather than heavy. It's the kind of salad that works as an elegant starter or a light standalone meal, and it comes together without any cooking at all.
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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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