Carrageenan Free Winter Citrus Salad with Turmeric-Ginger Dressing
Bright, jewel-toned citrus segments layered over peppery arugula with creamy avocado and crunchy pistachios — this is the kind of salad that actually makes people stop scrolling and start shopping. The homemade turmeric-ginger dressing is whisked together in minutes from pantry staples, so there's no need to reach for a bottled option that might contain thickeners or stabilizers you'd rather avoid. Every single ingredient here is whole and straightforward, which makes it a genuinely clean choice without any label-reading stress. The combination of navel oranges, blood oranges, and grapefruit gives you a gorgeous range of sweet, tart, and slightly bitter notes that play beautifully against the honey and lemon in the dressing. Fresh ginger and turmeric bring a warm, earthy depth that keeps this from feeling like a basic fruit salad. Thinly sliced red onion adds a little bite, and torn mint lifts the whole thing with a cool, herby finish. It comes together fast and looks stunning on a platter, making it just as fitting for a weeknight dinner as it is for a holiday 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!