Paraben Free Fig & Avocado Citrus Salad
Fresh figs, creamy avocado, and juicy orange supremes piled over peppery arugula — this salad is the kind of thing that looks like it came from a restaurant but comes together in your own kitchen with zero fuss. The homemade dressing is where the magic really happens: apple cider vinegar, fresh orange juice, raw honey, turmeric, and ginger get whisked together with extra-virgin olive oil until silky and emulsified, with no preservatives or synthetic additives hiding in the bottle. Every single ingredient here is whole and recognizable, which matters a lot when you're being careful about what goes into your food and onto your skin — because what you eat is just as important as what you avoid. The technique of supreming the oranges sounds fancy but is genuinely simple, and it makes a huge textural difference, giving you clean, membrane-free segments that burst with sweetness against the tangy dressing. Torn mint and optional basil scattered over the top add a bright, herby lift that ties all the flavors together beautifully. Serve it immediately after dressing so the arugula stays lively and the avocado keeps 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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