Pregnancy Friendly 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 as stunning to look at as it is satisfying to eat. The combination of navel oranges, blood oranges, and grapefruit delivers a serious hit of vitamin C, while the avocado brings in the kind of healthy fats that are genuinely useful when you're eating for two. Fresh ginger and ground turmeric give the dressing a warm, anti-inflammatory kick without any ingredients you'd need to second-guess during pregnancy. Raw honey ties it all together with just enough sweetness to balance the citrus, and a crack of black pepper actually helps your body absorb the turmeric — a small detail that makes a real difference. The whole thing comes together with a quick whisk and a little careful knife work on the citrus, so it's low-effort but feels genuinely special. Scatter the torn mint over the top right before serving and it looks like something you'd order at a nice restaurant.
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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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