Bright, creamy, and bursting with fresh citrus, this salad is the kind of dish that makes you feel like you're eating at a nice restaurant on a Tuesday afternoon. The star of the show is a blender dressing made entirely from whole, real ingredients — fresh basil, parsley, garlic, lemon juice, and olive oil — so you know exactly what's going into every drop. No flavor packets, no bottled shortcuts, no mystery additives that show up on labels with names you can't pronounce. Skipping artificial flavors doesn't mean skipping flavor; the combination of grapefruit, navel orange, and ripe avocado delivers a natural sweet-tart richness that a lab could never replicate. The red onion adds a gentle bite, and that flaky sea salt finish ties everything together in the most satisfying way. It comes together quickly and looks stunning on a wide platter, making it just as at home at a dinner party as it is for a solo weekday lunch.
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Make the dressing: combine the basil, parsley, garlic, lemon juice, sea salt, and ground ginger in a blender or food processor. Pulse 4–5 times until the herbs are roughly chopped. With the motor running on low, stream in the olive oil until the dressing is smooth and bright green, about 30 seconds. Taste and adjust salt if needed.
Segment the citrus: working over a bowl to catch the juice, cut away the peel and white pith from the oranges and grapefruit. Slice between the membranes to release each segment. Discard the membranes.
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