Artificial Food Coloring Free Winter Citrus Salad with Turmeric-Ginger Dressing
That golden dressing is the real star here — turmeric and fresh ginger whisked together with honey, lemon juice, and olive oil create something vibrant and warming that you genuinely cannot get from a bottle. Every ingredient pulling color and flavor in this salad is completely natural: the deep ruby of blood oranges, the blush of grapefruit, the sunny yellow of turmeric. For anyone navigating synthetic dyes in packaged dressings and pre-made salads, this one is refreshingly straightforward — nothing artificial, nothing hidden. Peppery arugula, creamy avocado, crunchy pistachios, and paper-thin red onion give you texture in every single bite. Segmenting the citrus takes a little patience but releases the most beautiful, jewel-like pieces that make the whole platter look like something from a fancy restaurant. Torn fresh mint on top is optional, but it adds a cool, herby lift that ties everything together. This is the kind of salad that actually earns its place as the centerpiece of the table.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!