Seeds Free Fig & Avocado Citrus Salad
This salad is a showstopper — jewel-toned figs, buttery avocado, and bright citrus supremes layered over peppery arugula with a golden turmeric-ginger vinaigrette that ties everything together beautifully. The dressing is whisked from scratch using apple cider vinegar, fresh orange juice, honey, and olive oil, so every component is completely transparent and free from the hidden seeds that sneak into so many store-bought dressings and spice blends. Fresh herbs like mint and optional basil add a fragrant, garden-fresh lift without any of the seed-based garnishes — like sesame or poppy — that often appear in salads like this one. Supreming the oranges takes an extra few minutes but rewards you with clean, membrane-free segments that soak up the dressing and make every bite feel a little luxurious. The avocado brings a creamy richness that balances the tartness of the vinegar and citrus, while the figs add a honeyed depth that makes this feel far more special than a weeknight salad has any right to. It comes together quickly, looks stunning on the table, and works just as well as a light lunch as it does alongside a more substantial main.
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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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