Rice Free 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 dressing is where the magic happens: a quick whisk of olive oil, lemon juice, honey, turmeric, and fresh ginger creates something warm and vibrant that clings beautifully to every leaf and segment. Blood oranges and grapefruit bring a gorgeous range of sweet-tart flavor, while the thinly sliced red onion adds just enough bite to keep things interesting. Naturally free of grains and starches, this dish comes together without any swaps or substitutions — every ingredient here is doing real, delicious work. It's the kind of recipe that looks far more impressive than the effort involved, making it equally at home as a weeknight starter or a showstopper on a holiday table. Torn mint scattered over the top right before serving adds a fresh, aromatic finish that ties the whole thing 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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