Dairy Free Winter Citrus Salad with Turmeric-Ginger Dressing
This bright, jewel-toned salad is exactly what winter eating should look like — bold citrus segments, creamy avocado, peppery arugula, and a golden turmeric-ginger dressing that ties everything together with warmth and a little zing. The combination of navel oranges, blood oranges, and grapefruit makes every bite a little different, and the deep ruby color of the blood oranges against the green arugula is genuinely stunning on a platter. The dressing comes together in one small bowl with olive oil, fresh lemon juice, honey, and a hit of grated ginger — no dairy needed, no substitutions required, just clean, vibrant flavor from the start. Creamy dishes can sometimes feel like a challenge without butter or cheese in the mix, but sliced avocado does all the richness heavy lifting here while keeping things completely plant-based and light. Crunchy dry-roasted pistachios add texture and a savory note that keeps the salad from feeling too sweet, and a handful of torn fresh mint lifts the whole thing at the end. It comes together in just a few steps and looks like something you'd order at a nice restaurant, which makes it perfect for entertaining or just treating yourself on a weekday.
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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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