Legume 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 and fresh herbs making every bite feel like something you'd order at a fancy bistro. The honey-turmeric dressing ties it all together with a warm, citrusy brightness that's genuinely hard to stop eating. Every single ingredient here is naturally free of legumes, so there's no swapping, substituting, or label-reading required — just fresh produce and a well-stocked spice rack. The technique of supreming the oranges is a small extra step that makes a big difference, giving you clean, membrane-free segments that don't water down the dressing. Shallot adds a subtle sharpness, and the torn mint and basil lift the whole thing into something that feels intentional and a little special. It comes together quickly and looks absolutely gorgeous on the table, making it just as fitting for a weeknight dinner as it is for entertaining guests.
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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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