Barley Free Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh, whole ingredients — creamy avocado, juicy citrus segments, and tender greens all brought together by a blender-made dressing that's genuinely stunning in both color and flavor. The basil-herb dressing is the real star here: two cups of fresh basil blended with parsley, garlic, lemon juice, and a whisper of ground ginger create something bright, herby, and a little unexpected. Every component in this recipe is naturally free from grains and grain derivatives, so there's no label-scanning or ingredient substitution required — just clean, confident cooking. Citrus salads can sometimes feel one-dimensional, but the combination of navel orange and grapefruit segments alongside rich avocado gives you sweet, tart, creamy, and peppery all in one bowl. A pinch of flaky sea salt at the end pulls everything into focus. It comes together quickly and looks impressive enough to serve at a dinner party or a lazy weekend lunch, and the extra dressing keeps well for drizzling over anything else you're eating that week.
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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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