Xanthan Gum Free Fig & Avocado Citrus Salad
This salad is a stunning collision of sweet figs, buttery avocado, and bright citrus that tastes like something you'd order at a fancy bistro — but it comes together in your own kitchen with zero fuss. The dressing is where the magic starts: apple cider vinegar and fresh orange juice get a warm lift from turmeric and ginger, then a slow drizzle of olive oil pulls it all into a silky, naturally emulsified vinaigrette. No thickeners, no stabilizers, no additives of any kind — just real ingredients doing exactly what they're supposed to do. Many store-bought dressings sneak in gums and starches to achieve that smooth, pourable texture, so making your own here is both the smarter and more delicious choice. Peppery arugula gives the whole bowl a backbone, while torn mint and optional basil keep every bite feeling fresh and a little unexpected. Supreming the oranges takes an extra minute but it's worth it — you get clean, jewel-like segments with none of the bitter pith getting in the way. Serve it immediately so the avocado stays vibrant and the greens hold their texture.
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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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