Black Pepper Free Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh, bright flavors — creamy avocado, juicy orange and grapefruit segments, and a blender dressing so vividly green it practically glows. The basil-herb dressing is where the magic happens: two full cups of fresh basil blended with parsley, garlic, lemon juice, and a whisper of ground ginger create something herbaceous, tangy, and completely addictive. Skipping black pepper entirely is effortless here because the ginger adds just enough gentle warmth, and the citrus brings all the brightness you could want. So many store-bought dressings and spice blends sneak in pepper without a second thought, which makes a from-scratch dressing like this one genuinely worth the extra two minutes at the blender. Tender mixed greens form the base, topped with fanned avocado slices, hand-segmented citrus, and paper-thin red onion for a little bite. A pinch of flaky sea salt at the end pulls everything together in the most satisfying way. It's the kind of salad that looks impressive enough for a dinner party but comes together with almost no effort at all.
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 basil-herb dressing
- 2 cups fresh basil leaves, packed
- ¼ cup fresh parsley leaves
- 1 clove garlic, peeled
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- ⅓ cup extra-virgin olive oil
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
For the salad
- 5 oz mixed tender greens (such as arugula, spinach, or butter lettuce)
- 2 ripe avocados, halved, pitted, and sliced
- 2 navel oranges, peeled and segmented
- 1 grapefruit, peeled and segmented
- ¼ small red onion, very thinly sliced
- flaky sea salt, to taste
For serving
- fresh basil leaves, for garnish (optional)
Instructions
- 1
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.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!