Rye Free Fig & Avocado Citrus Salad

Total time20 min

Prep time20 min

Cook time0 min

This salad is a showstopper — ripe figs, buttery avocado, and juicy orange supremes layered over peppery arugula with a honey-turmeric vinaigrette that ties everything together beautifully. The dressing comes together in minutes with apple cider vinegar, fresh orange juice, olive oil, and a whisper of ginger, creating something bright and complex without any complicated technique. Every single ingredient here is naturally free of grain-based concerns, so there's no label-scanning or substitution stress — just fresh, whole produce and pantry staples doing their thing. Supreming the oranges sounds fancy, but the instructions walk you through it step by step, and the payoff is silky, pith-free citrus that makes the whole bowl feel restaurant-worthy. Torn mint and optional basil scattered across the top add an herby lift that keeps each bite feeling fresh and a little unexpected. This is the kind of salad that works as a light lunch, an elegant starter, or a side dish impressive enough to bring to a dinner party without anyone guessing how easy it was to pull off.

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Ingredients

4 servings

For the dressing

3 tbsp apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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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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