Capsaicin Free Avocado Citrus Salad with Basil-Herb Dressing
Bright, creamy, and bursting with citrus, this salad is the kind of dish that looks like it came from a restaurant but comes together with minimal effort. Silky avocado slices nestle alongside fresh orange and grapefruit segments on a bed of tender greens, making every forkful a balance of rich and refreshing. The real star is the blender dressing — a vivid, herb-forward blend of fresh basil, parsley, garlic, lemon juice, and a whisper of ginger that turns a simple salad into something genuinely craveable. For anyone navigating capsaicin sensitivity, salad dressings and citrus-forward dishes can be sneaky offenders when they include hot peppers or chili-laced seasonings, but every ingredient here is completely free of that concern. The heat-free dressing relies on brightness from lemon and depth from fresh herbs rather than any spice that could cause a reaction. Thinly sliced red onion adds a gentle bite, and flaky sea salt at the end pulls everything together without any hidden heat. Serve it immediately after dressing so the greens stay crisp and the avocado stays gorgeous.
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!