High Fructose Corn Syrup Free Fig & Avocado Citrus Salad
This salad is a stunning combination of sweet, creamy, and peppery — fresh figs and buttery avocado layered over baby arugula with juicy orange supremes, shallot, and torn mint for a dish that looks like it belongs on a restaurant menu. The homemade dressing is where this recipe really shines: apple cider vinegar, fresh orange juice, raw honey, turmeric, and ginger come together into something bright and complex without a drop of processed sweetener in sight. Store-bought dressings and bottled condiments are some of the sneakiest sources of high fructose corn syrup, so making your own from scratch is the simplest way to stay in control of what's actually in your food. Every ingredient here is whole and recognizable, from the olive oil to the sea salt, so there's no label-reading anxiety involved. Supreming the oranges takes an extra few minutes but rewards you with clean, membrane-free segments that make every bite feel intentional and fresh. The turmeric and ginger give the dressing a subtle warmth that plays beautifully against the sweetness of the figs and citrus. Serve it immediately after dressing so the arugula stays lively and the avocado holds its color.
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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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