Nutmeg 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. The dressing comes together with a quick whisk of apple cider vinegar, fresh orange juice, olive oil, and warm spices, delivering real depth without any of the warming spice blends that can sneak unwanted ingredients into your bowl. Every component here is straightforward and clean, so there's no second-guessing labels or worrying about hidden seasonings. Torn mint and optional basil scattered across the top add a fresh herbal lift that makes the whole thing feel restaurant-worthy. Supreming the oranges takes an extra minute but it's genuinely worth it — those silky, membrane-free segments soak up the dressing and make every bite feel a little luxurious. This is the kind of salad that disappears fast at a dinner party, but it's easy enough to throw together on a weeknight when you want something that feels special without much effort.
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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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