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 genuinely stunning in both color and flavor. The basil-herb dressing is blitzed from scratch using fresh basil, parsley, garlic, lemon juice, and olive oil, so every drop is clean and bright with zero mystery ingredients. For anyone navigating grain sensitivities, this kind of recipe is a breath of fresh air — every component is naturally free of problematic grains without any substitutions or workarounds required. The combination of navel orange and grapefruit segments adds a sweet-tart pop that plays beautifully against the richness of the avocado, while thinly sliced red onion gives the whole bowl a gentle bite. A pinch of flaky sea salt at the end ties everything together and makes it feel genuinely restaurant-worthy. This is the kind of salad that disappears fast at the table, so consider doubling the dressing — it keeps well and is delicious on just about everything.
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)
