Almond Free Winter Citrus Salad with Turmeric-Ginger Dressing
This vibrant winter salad is a showstopper on any table, layering jewel-toned citrus segments — navel oranges, blood oranges, and grapefruit — over peppery arugula with creamy avocado and crunchy pistachios. The colors alone make it feel like a celebration, and the flavors absolutely back that up. The real magic is the turmeric-ginger dressing, a bright, slightly earthy vinaigrette whisked together with fresh lemon juice, raw honey, and a crack of black pepper that ties every element together beautifully. Because the nuts here are pistachios rather than almonds, anyone avoiding tree nuts specifically from the almond family can enjoy this without having to pick through an ingredient list or swap anything out. Everything is naturally whole and fresh — no packaged components, no hidden nut oils to second-guess. Torn mint scattered over the top at the end adds a cool, herby finish that makes the whole dish feel a little extra special. It comes together quickly and looks far more impressive than the effort involved.
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Learn more →Ingredients
4 servings
For the salad
- 2 navel oranges
- 1 large grapefruit
- 2 blood oranges
- 5 oz baby arugula
- 1 large avocado, pitted, peeled, and sliced
- ⅓ cup dry-roasted pistachios, roughly chopped
- ¼ small red onion, very thinly sliced
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp raw honey
- 1 tsp ground turmeric
- ½ tsp fresh ginger, finely grated
- ¼ tsp black pepper, freshly ground
- ¼ tsp salt
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Make the dressing: in a small bowl, whisk together the olive oil, lemon juice, honey, turmeric, ginger, black pepper, and salt until smooth and fully combined.
- 2
Segment the citrus: working over the large mixing bowl to catch any juice, cut away the peel and pith from the navel oranges, grapefruit, and blood oranges, then slice between the membranes to release the segments. Discard the membranes.
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