Shellfish Free Fig & Avocado Citrus Salad
This salad is a stunning combination of sweet, creamy, and bright flavors that feels like something you'd order at a fancy bistro but comes together in your own kitchen with zero fuss. Ripe figs and buttery avocado slices rest on a bed of peppery arugula alongside juicy orange supremes, fresh mint, and shallot — every bite hits a different note. The dressing is where things get really interesting: apple cider vinegar and fresh orange juice get a warm, earthy lift from turmeric and ginger, all pulled together with a drizzle of olive oil until it's silky and emulsified. Because every single ingredient here is whole and plant-based, there's no need to scan labels or worry about hidden seafood derivatives sneaking into your bowl. The technique of supreming the oranges takes an extra minute but makes a real difference — clean, membrane-free segments that don't water down the dressing or turn the greens soggy. Serve it immediately after dressing so the arugula stays lively and the avocado holds its color. It works beautifully as a light lunch on its own or as a show-stopping starter when you want to impress without spending hours in the kitchen.
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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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