Cinnamon Free Avocado Citrus Salad with Basil-Herb Dressing
Bright, creamy, and bursting with citrus, this salad is the kind of dish that makes you feel like you're eating somewhere sunny and special. Silky avocado slices rest alongside fresh orange and grapefruit segments on a bed of tender greens, all tied together with a vivid basil-herb dressing that you blend in minutes. The dressing itself is a standout — two full cups of fresh basil blended with parsley, garlic, lemon juice, and a whisper of ginger create something herbaceous and lively without leaning on any warming spices. For anyone navigating cinnamon sensitivities, salad dressings and citrus-forward dishes can still be surprisingly tricky, since many bottled dressings and spice blends sneak it in. Here, every ingredient is straightforward and easy to verify, so you can dress and serve with total confidence. The thinly sliced red onion adds a gentle bite that plays beautifully against the sweet citrus, and a final pinch of flaky sea salt over the top pulls everything into focus. Serve it immediately so the avocado stays vibrant and the greens hold their delicate texture.
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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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