Fructose Free Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a study in bright, clean flavors — creamy avocado, juicy citrus segments, and peppery greens all pulled together by a blender dressing that turns an almost neon shade of green. The basil-herb dressing is built from fresh basil, parsley, lemon juice, garlic, and olive oil, so every drop is made from scratch with no hidden sweeteners or additives to second-guess. Navigating fructose sensitivity with fruit-forward dishes can feel tricky, but navel oranges and grapefruit are among the more tolerable citrus options, and the recipe keeps portions balanced against the fat in the avocado, which helps slow absorption. Slicing between the membranes to release clean citrus segments also removes the fibrous pith that can sometimes cause digestive trouble. The red onion adds a gentle bite without overwhelming the delicate greens, and a final pinch of flaky sea salt ties everything together beautifully. Serve it immediately after dressing so the greens stay crisp and the avocado stays bright — this one is best enjoyed the moment it hits the 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 →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!