Bring 4 qts. water to a boil in a Dutch oven. Meanwhile, warm a medium, non-stick skillet over medium heat for about 5 minutes. Add the basmati and toast for about 5 minutes, until fragrant and opaque, stirring constantly.
Once the water is boiling, add the salt and bring the water back to a boil. Add the basmati to the boiling water and cook until it is just cooked through, about 15 minutes. Drain and spread the rice on a parchment-covered baking sheet to cool.
FOR THE DRESSING:
Mix together the citrus juices, soy sauce, and honey. Whisk in the oil. Add salt and pepper, to taste.
FOR THE SALAD:
Once the basmati is cooled, fluff it with a fork. Stir in the herbs, citrus zest, nuts and onions. Add dressing, to taste. EnJOY!