Hazelnut Free Fig & Avocado Citrus Salad
This salad is a showstopper — jewel-toned figs, buttery avocado, and bright citrus segments layered over peppery arugula with a honey-turmeric vinaigrette that ties everything together beautifully. The dressing comes together with apple cider vinegar, fresh orange juice, a touch of raw honey, and warm spices, whisked into something that feels far more special than the effort it takes. Supreming the oranges is a small extra step that makes a big difference, giving you clean, membrane-free segments that burst with juice rather than bitterness. Fresh mint and optional basil scattered across the top add an herbal lift that keeps every bite feeling lively and layered. Tree nut allergies can make restaurant salads a minefield, but every single ingredient here is naturally free of hazelnut and hazelnut-derived oils — no swaps needed, no label-reading anxiety. It's the kind of dish that looks like it came from a nice bistro but comes together on your counter in minutes. Serve it immediately after dressing so the arugula stays crisp and the avocado holds its gorgeous color.
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!