MSG 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 pulled together by a blender dressing that turns an almost electric shade of green. 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 hidden flavor enhancers tend to show up. Here, there's nothing processed or mysterious — just bright, clean flavors that speak for themselves. Segmenting the oranges and grapefruit by hand takes a few extra minutes but rewards you with silky, membrane-free pieces that nestle beautifully against the sliced avocado. A pinch of flaky sea salt at the end ties everything together without any need for shortcuts. It's the kind of salad that looks impressive enough for a dinner party but comes together with surprisingly little effort.
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!