Anti Inflammatory Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh, whole ingredients that happen to be some of the most powerful foods you can put on your plate. Creamy avocado, juicy orange and grapefruit segments, and a bed of tender greens come together in a combination that feels indulgent but is genuinely nourishing from start to finish. The real star is the blended basil-herb dressing — fresh basil, parsley, garlic, lemon juice, and extra-virgin olive oil whirred into a silky, bright green sauce that ties every element together beautifully. Each of those ingredients brings something to the table beyond flavor: olive oil and avocado deliver healthy fats, citrus adds a hit of vitamin C, and ginger and garlic lend that gentle warming quality that makes this dressing feel almost medicinal in the best way. Red onion adds a subtle bite and a pop of color without overwhelming the delicate greens underneath. It comes together quickly with just a blender and a sharp knife, making it an easy choice for a light lunch or an impressive starter when you have guests. Serve it immediately so the avocado stays bright and the greens stay crisp — this one is best eaten the moment it hits the table.
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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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