Pecan Free Fig & Avocado Citrus Salad
This salad is a showstopper — ripe figs, creamy avocado, and juicy orange supremes layered over peppery arugula with fresh mint and a bright, golden dressing. The citrus vinaigrette comes together with apple cider vinegar, fresh orange juice, honey, turmeric, and ginger, giving every bite a warm, slightly exotic edge that feels anything but ordinary. Supreming the oranges takes an extra minute or two, but the clean, membrane-free segments make a real difference in both texture and presentation. Everything here is naturally free of tree nuts, so there's no need to scan labels or swap out ingredients — just fresh produce and pantry staples doing all the heavy lifting. It's the kind of salad that works equally well as a light lunch or an impressive starter when you have people over. Serve it immediately after dressing so the arugula stays lively and the avocado holds its 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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