Low Iodine Fig & Avocado Citrus Salad
Fresh figs, creamy avocado, and juicy orange supremes make this salad feel genuinely celebratory — the kind of thing you'd order at a nice restaurant and then immediately want to recreate at home. The bright, golden dressing comes together with apple cider vinegar, fresh orange juice, raw honey, turmeric, and ginger, whisked into a silky emulsion with extra-virgin olive oil that ties every element together beautifully. Every ingredient here is naturally low in iodine, so there's no need to scrutinize labels or swap anything out — just fresh produce and pantry staples working in perfect harmony. Peppery arugula forms the base, and the layering technique — dressing the greens first, then arranging the toppings — means every bite gets a little of everything. Torn mint and optional basil add an herby lift that keeps the whole bowl feeling light and vibrant. It comes together quickly and looks stunning on the table, making it an easy choice for a weeknight dinner or a dish you want to bring to a gathering.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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