Turkey Free Fig & Avocado Citrus Salad
This salad is a stunning collision of flavors and textures — peppery arugula, jammy fresh figs, buttery avocado, and bright citrus segments all come together in a bowl that looks like it belongs on a restaurant menu. The homemade dressing is where the magic really happens: apple cider vinegar and fresh orange juice give it a lively tang, while raw honey, turmeric, and ginger add warmth and just a whisper of sweetness. Whisking the olive oil in slowly creates a beautifully emulsified pour that clings to every leaf without weighing anything down. Supreming the oranges is a small extra step that makes a big difference, removing all the bitter pith so each segment is pure, juicy sweetness. Torn mint and optional basil scattered over the top keep the whole thing feeling fresh and a little unexpected. This is the kind of dish that works just as well as a light lunch on its own as it does alongside a heartier main — no animal proteins needed to make it feel complete and satisfying.
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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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