High Fructose Corn Syrup Free Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh, whole ingredients — creamy avocado, juicy citrus segments, and peppery greens all brought together by a blender dressing that's as gorgeous as it is flavorful. The basil-herb dressing is made entirely from scratch with fresh basil, parsley, garlic, lemon juice, and olive oil, so you know exactly what's going into every drop. That matters more than it might seem, because bottled dressings are one of the sneakiest places to find unwanted sweeteners hiding in plain sight on the ingredient label. Here, there's nothing to decode — just real food, blended smooth and bright green in about thirty seconds. The combination of navel orange and grapefruit segments adds natural sweetness and a pleasant tartness that makes the whole bowl feel lively and refreshing without any added sugars at all. A pinch of flaky sea salt at the end pulls everything into focus, and the optional fresh basil garnish makes it look like something you'd order at a nice restaurant. It's the kind of salad that actually satisfies.
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!