Nitrate & Nitrite Free Winter Citrus Salad with Turmeric-Ginger Dressing
Bright, jewel-toned citrus segments layered over peppery arugula with creamy avocado and crunchy pistachios — this is the kind of salad that actually makes you excited to eat your greens in the middle of winter. The homemade turmeric-ginger dressing is where the magic really happens, whisking together olive oil, fresh lemon juice, raw honey, and warm spices into something vibrant and deeply flavorful. Every single ingredient here is naturally free of added nitrates and nitrites, so there's no label-scanning or second-guessing — just whole, clean food from start to finish. Navel oranges, blood oranges, and grapefruit are segmented fresh, which means you get pure, unadulterated citrus flavor without any of the preservatives that sneak into packaged or processed alternatives. The black pepper in the dressing isn't just seasoning — it actually helps your body absorb the turmeric, making this as smart as it is delicious. Torn fresh mint scattered over the top right before serving adds a cool, aromatic finish that ties everything together beautifully. It comes together quickly and looks stunning on the table, making it an easy win for a weeknight dinner or a showstopping addition to any winter spread.
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!