Citric Acid Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
Avoiding citric acid doesn't mean giving up bright, vibrant salads — it just means being thoughtful about where that tang comes from. Here, apple cider vinegar steps in as the acidic backbone of the dressing, whisked together with raw honey, turmeric, and ginger into a beautifully emulsified vinaigrette that delivers real depth without any citric acid additives. The oranges in this salad contribute natural fruit acidity the way nature intended, with no processed acid compounds involved. Shaved fennel brings a delicate crunch and subtle anise sweetness, while fresh figs add jammy richness that makes every bite feel a little luxurious. Peppery arugula and torn mint keep things lively, and a final pinch of flaky sea salt ties the whole thing together. It's the kind of salad that looks stunning on a platter and tastes even better than it looks — elegant enough for a dinner party, simple enough for a weeknight.
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 vinaigrette
- 2 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
For the salad
- 1 large fennel bulb (about 12 oz), fronds reserved
- 2 large navel oranges
- 8 fresh figs, stemmed and quartered
- 2 cups arugula
- 3 tbsp fresh mint leaves, torn
For serving
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, and ginger until the honey dissolves. Drizzle in the olive oil in a thin stream, whisking constantly, until the dressing is emulsified and slightly thickened. Season with the fine sea salt and set aside.
- 2
Trim the fennel bulb: cut off the stalks, halve the bulb lengthwise, and remove the tough core with a V-cut. Using a mandoline or a sharp knife, shave the fennel crosswise into thin slices, about 1/16-inch thick. Place in a large mixing bowl. Roughly chop 2 tablespoons of the reserved fennel fronds and add them to the bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!