Coconut 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 every bit as good as it looks. Navel oranges, blood oranges, and grapefruit bring a gorgeous range of sweet-tart flavor, while creamy avocado and crunchy pistachios give the whole bowl satisfying texture and richness. The real star, though, is the turmeric-ginger dressing — just a quick whisk of olive oil, lemon juice, honey, and warm spices that ties everything together with a golden, zippy finish. Every single ingredient here is naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. Thinly sliced red onion adds a little bite, and a handful of torn fresh mint lifts the whole dish into something that feels genuinely special. It comes together in minutes once your citrus is segmented, making it an effortless but impressive choice for a weeknight dinner or a holiday spread.
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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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