MSG Free Winter Citrus Salad with Turmeric-Ginger Dressing
This salad is a stunning celebration of winter produce — jewel-toned citrus segments fanned over peppery arugula, creamy avocado, and a shower of crunchy pistachios. The real star is the from-scratch turmeric-ginger dressing, whisked together with fresh lemon juice, raw honey, and a crack of black pepper for a bright, warming finish that tastes anything but simple. Every single ingredient here is whole and unprocessed, so you never have to second-guess a label or worry about hidden flavor enhancers sneaking into your bowl. Packaged dressings and restaurant salads are notorious for containing additives that can be hard to spot, making a homemade version like this one genuinely worth the extra five minutes. The technique of segmenting the citrus directly over the bowl is a small but brilliant move — that collected juice mingles with the dressing and amplifies every bite. Torn fresh mint scattered over the top at the end adds an herby lift that ties the whole thing together beautifully. It's the kind of dish that looks like you spent hours on it but comes together with almost no effort at all.
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!