Red Meat Allergy Friendly Winter Citrus Salad with Turmeric-Ginger Dressing
Bright, jewel-toned citrus segments piled 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 combination of navel oranges, blood oranges, and grapefruit brings a gorgeous range of sweet and tart flavors that feel genuinely celebratory on the plate. A golden turmeric-ginger dressing ties everything together with a warm, earthy kick that plays beautifully against the fresh citrus juice. Every single ingredient here is naturally free from red meat and the hidden animal proteins that can sneak into processed dressings or pre-made salad kits, so you can toss this together with total confidence. The whole thing comes together in just a few simple steps — segment the citrus, whisk the dressing, and layer it all up — making it as practical as it is stunning. Torn fresh mint scattered over the top at the end adds one last bright, aromatic note that really pulls the whole bowl together.
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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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