Chicken Free Winter Citrus Salad with Turmeric-Ginger Dressing
This vibrant salad is a full-on celebration of winter produce, layering jewel-toned citrus segments — navel oranges, blood oranges, and grapefruit — over peppery baby arugula with creamy avocado, crunchy pistachios, and paper-thin red onion. It's the kind of dish that looks like it took serious effort but comes together in just a few simple steps. The real star is the turmeric-ginger dressing, a bright, golden blend of olive oil, fresh lemon juice, honey, and freshly grated ginger that ties every element together with warmth and a little zing. Segmenting the citrus over the bowl means none of that sweet juice goes to waste — it mingles right into the dressing for extra flavor. Completely plant-based from top to bottom, this salad relies on nothing but whole, fresh ingredients, so there's zero guesswork about what's in it. Torn fresh mint scattered over the top at the end adds a cool, herby finish that makes the whole thing feel a little fancy. Serve it immediately so the arugula stays lively and the avocado stays bright.
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!