Sesame Free Fig & Avocado Citrus Salad
This salad is a stunning combination of sweet figs, buttery avocado, and bright citrus segments layered over peppery baby arugula — the kind of dish that looks like it took serious effort but comes together in minutes. The dressing is where things get really interesting: apple cider vinegar and fresh orange juice form the tangy base, warmed up with ground turmeric and ginger and balanced by a touch of raw honey. Whisking in olive oil creates a lightly emulsified vinaigrette that clings beautifully to every leaf and slice. Sesame oil and tahini have a way of sneaking into salad dressings and store-bought vinaigrettes, but every ingredient here is naturally free of it — no substitutions needed, no label-reading required. Supreming the oranges is a small extra step that makes a big difference, giving you clean, juicy segments without any bitter pith. Torn mint and optional basil finish the bowl with a fresh herbal lift that ties all the flavors together. Serve it immediately after dressing so the arugula stays lively and the avocado holds its color.
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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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