Gut Friendly Fig & Avocado Citrus Salad
Fresh figs, creamy avocado, and juicy orange supremes layered over peppery arugula make this salad feel genuinely special — the kind of thing you'd order at a restaurant and then immediately try to recreate at home. Every ingredient here pulls its weight when it comes to supporting a happy digestive system, from the prebiotic fiber in figs and avocado to the anti-inflammatory punch of turmeric and ginger tucked into the dressing. Apple cider vinegar ties the whole vinaigrette together with a bright, tangy edge that also happens to be a longtime favorite in gut-supportive eating. The technique of supreming the oranges — removing every bit of pith and membrane — sounds fancy but is genuinely worth the extra few minutes, giving you clean, sweet citrus bursts without any bitterness. Torn mint and optional basil scattered over the top keep things fresh and aromatic right up until the moment you serve it. Because everything is whole, minimally processed, and naturally free of common irritants, there's no label-reading anxiety here — just real food that tastes as good as it looks. Dress it, arrange it, and get it to the table quickly; the avocado and figs are at their best the moment this comes together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!