Low Sugar Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh, whole ingredients — creamy avocado, juicy orange and grapefruit segments, and a blender dressing so bright green it practically glows. The basil-herb dressing is where the magic really happens: two cups of fresh basil blended with parsley, garlic, lemon juice, and a whisper of ginger create something herbaceous, zippy, and completely addictive. Every drop of sweetness in this bowl comes naturally from the citrus itself, with zero added sugar anywhere in the recipe — not even a hidden teaspoon in the dressing. That matters more than it sounds, because plenty of store-bought dressings and even restaurant salads sneak in sweeteners you never asked for. Here, you control every ingredient, and the result is clean, satisfying, and genuinely delicious. The combination of tender greens, silky avocado, and tart grapefruit with that vivid herb dressing is the kind of thing that makes salad feel like an actual treat rather than an obligation. Serve it immediately after dressing so the greens stay perky and the avocado stays gorgeous.
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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.
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