Oats Free Fig & Avocado Citrus Salad
This vibrant salad is a stunning collision of sweet, creamy, and bright — ripe figs and buttery avocado layered over peppery arugula with juicy orange supremes, fresh mint, and a golden turmeric-ginger vinaigrette that ties everything together beautifully. Every single ingredient here is naturally free from grains and cereals, so there's no label-scanning or substitution stress involved — just fresh, whole produce and pantry staples you can trust. The dressing is a standout on its own: apple cider vinegar and fresh orange juice give it a lively tang, while raw honey softens the edges and the turmeric adds a warm, earthy depth. Supreming the oranges takes an extra two minutes but makes a real difference, giving you clean, membrane-free segments that look gorgeous and eat even better. The shallot adds a subtle savory bite that keeps the whole bowl from tipping too sweet, and the torn herbs bring a garden-fresh lift to every forkful. 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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!