Macadamia Free Fig & Avocado Citrus Salad
This salad is a stunning combination of sweet figs, buttery avocado, and juicy orange segments layered over peppery baby arugula — the kind of dish that looks like it took serious effort but comes together in minutes. The honey-citrus dressing is where everything clicks: apple cider vinegar, fresh orange juice, and a whisper of turmeric and ginger create something bright and subtly complex that ties every element together. 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. Torn mint and optional basil scattered across the top add an herby freshness that keeps each bite feeling lively. Every ingredient here is straightforward and naturally free from tree nut concerns — no swaps, no substitutions, just clean produce and pantry staples doing exactly what they should. It's the kind of salad that earns compliments at a dinner party but is honestly easy enough for a weeknight when you want something that feels a little special.
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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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