Pork Free Fig & Avocado Citrus Salad
This salad is a stunning collision of sweet, creamy, and bright — ripe figs and buttery avocado layered over peppery arugula with juicy orange supremes and a honey-turmeric vinaigrette that ties everything together beautifully. The dressing comes together in minutes with apple cider vinegar, fresh orange juice, and a whisper of ginger, creating something that tastes far more complex than the effort involved. Fresh mint and optional basil scattered across the top add an herby lift that makes every forkful feel a little luxurious. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-checking or substitution stress — just clean, whole-food cooking from start to finish. The technique of supreming the oranges is a small extra step that pays off enormously, giving you silky citrus segments without any bitter pith to interrupt the flavor. This is the kind of salad that works as a light lunch, an elegant starter, or a showstopper side at a dinner party where you want something that looks like you tried very hard without actually trying very hard.
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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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