Caffeine Free Avocado Citrus Salad with Basil-Herb Dressing
Bright, creamy, and bursting with fresh citrus, this salad is the kind of dish that makes you feel like you're eating at a sun-drenched café. Sliced avocado and hand-segmented oranges and grapefruit are layered over tender mixed greens, then finished with a vivid basil-herb dressing blended right in the food processor. That dressing — built from packed fresh basil, parsley, garlic, lemon juice, and a whisper of ground ginger — comes together in under a minute and turns a simple salad into something genuinely special. The whole thing is naturally free of stimulants, so it's a perfect choice when you're keeping your meals clean and calm without sacrificing any flavor. Citrus-forward salads can sometimes feel flat, but the richness of ripe avocado and the herby punch of that green dressing give this one real depth and staying power. A pinch of flaky sea salt at the end pulls everything together beautifully. Serve it immediately so the greens stay crisp and the colors stay stunning.
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!