Walnut Free Fig & Avocado Citrus Salad
This salad is a showstopper — ripe figs, buttery avocado, and juicy orange supremes layered over peppery arugula with fresh mint and a golden turmeric-ginger vinaigrette. The dressing comes together in minutes with apple cider vinegar, a touch of raw honey, and a steady drizzle of olive oil that emulsifies into something bright and slightly silky. Every element here is naturally free from tree nut concerns, so you can serve it at a dinner party or pack it for lunch without scanning labels or second-guessing a single ingredient. Supreming the oranges is a small extra step that makes a big difference — you get clean, membrane-free segments that release their juice right into the bowl and keep the whole salad from turning watery. The torn mint and optional basil add an herby lift that ties the sweet figs and rich avocado together beautifully. 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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