Nightshade Free Fig & Avocado Citrus Salad
This salad is a stunning combination of sweet, creamy, and bright — the kind of dish that looks like it took serious effort but comes together in minutes. Ripe figs and buttery avocado slices rest on a bed of peppery arugula alongside juicy orange supremes, making every forkful a little different from the last. Avoiding nightshades can feel limiting when it comes to salads that typically lean on tomatoes or peppers for their punch, but this one doesn't miss them for a second. The real star is the dressing — a quick whisk of apple cider vinegar, fresh orange juice, honey, turmeric, and ginger that emulsifies into something tangy, warm, and just a little exotic. Torn mint and optional basil scattered over the top add a fresh herbal lift that ties everything together beautifully. Every ingredient here is naturally free from nightshades, so there's no substituting or second-guessing — just clean, vibrant produce doing exactly what it should. Serve it immediately after dressing so the arugula stays lively and the avocado holds its gorgeous 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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