Pescatarian Fig & Avocado Citrus Salad
This salad is a stunning collision of sweet, creamy, and peppery — the kind of dish that looks like it took serious effort but comes together in minutes. Ripe figs and buttery avocado slices rest on a bed of baby arugula alongside juicy orange supremes, making every forkful a little different from the last. The dressing is where things get really interesting: apple cider vinegar and fresh orange juice give it brightness, while turmeric and ginger add a warm, earthy undercurrent that ties all those bold flavors together. Taking the time to supreme the oranges properly makes a real difference — no bitter pith, just clean, jewel-like segments that soak up the vinaigrette beautifully. Torn mint and optional basil scattered over the top keep the whole thing feeling fresh and a little unexpected. It's the kind of salad that earns compliments at a dinner party but is honestly easy enough to throw together on a weeknight when you want something that feels special without the fuss.
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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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