Lupin Free Winter Citrus Salad with Turmeric-Ginger Dressing
Bright, jewel-toned citrus segments layered over peppery arugula with creamy avocado and crunchy pistachios — this salad is the kind of dish that makes a winter table feel genuinely celebratory. The turmeric-ginger dressing ties everything together with a warm, golden kick that balances the tartness of grapefruit and blood orange beautifully. Every ingredient here is naturally free from lupin, which can sneak into unexpected places like flour blends, pasta, and even some salad dressings, so this one is refreshingly straightforward to trust. The dressing comes together in a single bowl with olive oil, fresh lemon juice, honey, and spices — no processed shortcuts required. Segmenting the citrus takes a little patience but rewards you with clean, juicy pieces that look stunning against the deep green arugula. Torn mint over the top is optional but highly recommended if you want that extra pop of freshness. This is the kind of salad that disappears fast, so consider doubling it if you're feeding a crowd.
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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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