
This vibrant winter salad is a stunning collision of sweet, tart, and peppery flavors that feels as impressive as it looks. Three varieties of citrus — navel oranges, grapefruit, and jewel-toned blood oranges — are segmented fresh and layered over peppery arugula, creamy avocado, and crunchy pistachios for a dish that genuinely eats like a celebration. The turmeric-ginger dressing ties everything together with a warm, golden kick that makes the whole bowl feel alive. Every single ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. Whisking the dressing takes about a minute, and the most involved step is segmenting the citrus, which is easier than it sounds and completely worth it for the clean, juicy result. Torn fresh mint over the top adds a cool, herby finish that makes the whole thing feel a little extra special. It's the kind of salad that disappears fast at a dinner table, and nobody will believe how simple it was to pull together.
Fig 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 →4 servings















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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
