Tree Nut Free Fig & Avocado Citrus Salad
Fresh figs, creamy avocado, and juicy orange supremes layered over peppery arugula — this salad is the kind of thing that looks like it came from a restaurant but comes together in your own kitchen with zero fuss. The citrus-forward dressing is a bright little number built from apple cider vinegar, fresh orange juice, honey, turmeric, and ginger, whisked together with olive oil until it's silky and emulsified. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. The technique of supreming the oranges sounds fancy but is genuinely simple, and it makes a real difference, giving you clean, membrane-free segments that burst with juice in every bite. Torn mint and optional basil scattered over the top add an herby lift that ties the whole bowl together. This is the salad you bring to a dinner party when you want people to ask for the recipe, or the one you make on a Tuesday when you want lunch to feel like a little occasion.
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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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