Wheat Free Fig & Avocado Citrus Salad
This salad is a stunning collision of sweet, creamy, and bright — ripe figs and buttery avocado layered over peppery arugula with juicy orange supremes, fresh mint, and a golden turmeric-ginger vinaigrette that ties everything together beautifully. Every single ingredient here is naturally free of wheat and gluten-containing grains, so there's no swapping, substituting, or label-reading required — just fresh, whole produce and pantry staples. The dressing is whisked together from apple cider vinegar, fresh orange juice, honey, and olive oil, giving you a lightly emulsified vinaigrette with a warm, aromatic edge that feels far more special than anything bottled. Supreming the oranges takes an extra few minutes but makes a real difference — you get clean, membrane-free segments that release their juice right into the bowl and look gorgeous on the plate. The combination of textures is what makes this dish so satisfying: silky avocado, jammy figs, crisp shallot, and tender greens all in one forkful. It comes together quickly and is elegant enough to serve at a dinner party or light enough to enjoy as a weekday lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!