Peanut Free Fig & Avocado Citrus Salad
This salad is a stunning combination of sweet figs, buttery avocado, and juicy orange supremes layered over peppery baby arugula — the kind of dish that looks like it came from a restaurant but comes together in minutes at home. The citrus-ginger dressing ties everything together beautifully, with apple cider vinegar and fresh orange juice providing brightness while turmeric and honey add warmth and depth. Every ingredient here is whole and naturally free from peanuts, so there's no need to scrutinize labels or worry about hidden allergens lurking in a bottled dressing. Supreming the oranges takes an extra minute but makes a real difference — you get clean, jewel-like segments without any bitter pith pulling focus from the other flavors. Torn mint and optional basil scattered over the top give the whole bowl a fresh, herby lift that makes it feel genuinely special. Serve it immediately after drizzling the final bit of 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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