MSG Free Fig & Avocado Citrus Salad
This salad is a stunning collision of sweet, creamy, and bright — ripe figs and buttery avocado layered over peppery arugula with juicy orange supremes and a honey-turmeric vinaigrette that ties everything together beautifully. Every single ingredient here is whole and unprocessed, which means you can build this bowl without a second thought about hidden additives or flavor enhancers sneaking into your meal. The dressing comes together in minutes using apple cider vinegar, fresh orange juice, raw honey, and a whisper of ginger and turmeric — nothing from a packet, nothing from a bottle with a suspicious ingredient list. Supreming the oranges takes a little knife work but rewards you with clean, membrane-free segments that look gorgeous and taste even better. Torn mint and optional fresh basil scattered across the top add an herby lift that makes the whole thing feel restaurant-worthy. Serve it immediately after dressing so the arugula stays lively and the avocado holds its color — this one is best eaten the moment it hits the table.
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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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