Red Meat Allergy Friendly Fig & Avocado Citrus Salad
This vibrant salad is a stunning combination of sweet figs, buttery avocado, and juicy orange segments layered over peppery baby arugula — the kind of dish that looks like it took serious effort but comes together in minutes. The homemade citrus dressing ties everything together beautifully, with apple cider vinegar, fresh orange juice, and a touch of honey balanced by warming turmeric and ginger for a little unexpected depth. Every single ingredient here is naturally free from red meat, so there's no label-scanning or substitution stress — just fresh, whole produce and pantry staples doing all the heavy lifting. Supreming the oranges is a small technique that makes a big difference, giving you clean, membrane-free segments that burst with juice rather than bitterness. Torn mint and optional basil scattered over the top add a herby brightness that keeps each bite feeling light and lively. It's the kind of salad that works as a showstopping starter or a satisfying lunch on its own, and it's best served immediately so the arugula stays crisp and the avocado stays vibrant.
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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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