Peanut Free Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a showstopper — creamy avocado, juicy orange and grapefruit segments, and peppery greens all brought together by a blender dressing that's genuinely electric in color and flavor. The basil-herb dressing is the real star here: fresh basil, parsley, garlic, lemon juice, and a whisper of ground ginger blended into a silky, bright green drizzle that makes every bite feel a little luxurious. Citrus salads can sometimes feel like an afterthought, but taking the time to properly segment the oranges and grapefruit — cutting away the pith and slipping each piece free from its membrane — means you get clean, jewel-like fruit with no bitterness. Every ingredient in this recipe is naturally free from peanuts, and because you're making the dressing from scratch, there's no need to squint at a store-bought label wondering about shared facilities or hidden additives. The thinly sliced red onion adds just enough sharpness to balance the richness of the avocado, and a final pinch of flaky sea salt ties the whole thing together. It's the kind of salad that works as a light lunch, an elegant starter, or a side dish that quietly steals the show at 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!