Bright citrus segments, creamy avocado slices, and a vivid green herb dressing come together in a salad that feels genuinely celebratory — the kind of dish that looks like it took way more effort than it did. The basil-herb dressing is blended from scratch using fresh basil, parsley, garlic, olive oil, and a touch of ground ginger, so you know exactly what's going into every drop. Avoiding added citric acid can be tricky with store-bought dressings, which often sneak it in as a preservative, but making your dressing at home sidesteps that entirely. The citrus here comes straight from whole navel oranges and grapefruit, carefully segmented so you get clean, juicy bites without any processed additives. Tender mixed greens and paper-thin red onion round out the base, while flaky sea salt at the end pulls all the flavors into focus. It's the kind of salad that works as a light lunch, a stunning starter, or a side that steals the show at any table.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
