Yeast 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 and a shower of fresh herbs. The homemade dressing brings it all together with apple cider vinegar, a touch of raw honey, and warm notes of turmeric and ginger whisked into silky olive oil. Every single ingredient here is naturally free from yeast, so there's no need to scrutinize labels or swap anything out — it just works as written. That can feel rare when you're navigating a yeast-free approach, especially with dressings, which often sneak in fermented or vinegar-based additives that aren't always obvious. Here, the apple cider vinegar is used in a small, balanced amount alongside fresh citrus juice, keeping the flavor bright without leaning on anything problematic. The technique of supreming the oranges might sound fancy, but it takes only a few minutes and gives you clean, membrane-free segments that make every bite feel restaurant-worthy. Serve it immediately after dressing so the arugula stays lively and the avocado holds its gorgeous 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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