AIP Friendly Avocado Citrus Salad with Basil-Herb Dressing
This salad is a genuinely beautiful plate of food — creamy avocado, juicy orange and grapefruit segments, and tender mixed greens all pulled together by a vivid, blender-made herb dressing that tastes far more impressive than the effort involved. The basil-parsley dressing is blended with fresh lemon juice, garlic, and a whisper of ground ginger, giving it a bright, almost electric flavor that coats every leaf without weighing anything down. For anyone navigating the autoimmune protocol, salads can feel like a minefield of hidden grains, seed oils, or nightshade-based dressings — this one sidesteps all of that with clean, whole-food ingredients and extra-virgin olive oil as the fat base. Segmenting the citrus properly is the one step worth taking your time on, because those clean, membrane-free pieces make the whole dish feel restaurant-worthy. It comes together in minutes and serves four, making it an easy choice for a weeknight starter or a light lunch that actually satisfies. Finish with a pinch of flaky sea salt right before serving and don't skip the extra basil garnish — it makes the whole bowl pop.
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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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