Gluten Free Fig & Avocado Citrus Salad
This salad is a stunning collision of sweet, creamy, and peppery — ripe figs and buttery avocado layered over a bed of baby arugula with juicy orange supremes, fresh mint, and a golden turmeric-ginger vinaigrette that ties everything together beautifully. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-checking required — just fresh produce and a homemade dressing you whisk together in minutes. The citrus dressing does double duty, lightly coating the arugula first and then finishing the whole arrangement with a final drizzle so every bite is evenly flavored. Supreming the oranges takes an extra minute or two but it's worth it — you get clean, membrane-free segments that look gorgeous and eat even better. Torn mint and optional basil add an herby brightness that keeps the richness of the avocado from feeling heavy. This is the kind of salad that looks like it came from a restaurant but comes together on your counter with zero fuss, and it's impressive enough to anchor a dinner party spread or a solo lunch that actually feels like a treat.
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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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