Brazil Nut Free Winter Citrus Salad with Turmeric-Ginger Dressing
Bright, jewel-toned citrus segments piled over peppery arugula make this winter salad one of the most visually stunning things you can put on a table — and it tastes just as good as it looks. Navel oranges, blood oranges, and grapefruit are segmented fresh, so every bite bursts with natural sweetness and a little tartness that wakes up your palate. Creamy avocado and crunchy pistachios add richness and texture, while thinly sliced red onion gives the whole thing a subtle bite. The real star is the turmeric-ginger dressing — whisked together with olive oil, lemon juice, and a touch of raw honey, it's warm, golden, and just complex enough to feel special without being fussy. For anyone navigating tree nut restrictions, it's worth knowing that pistachios are used here rather than any of the more commonly problematic varieties, and every ingredient in this recipe is straightforward and easy to verify at the store. This one comes together quickly and is best served immediately so the arugula stays fresh and the avocado stays vibrant — perfect for a dinner party starter or a light lunch that feels anything but ordinary.
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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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