Gelatin 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 at a sun-drenched café somewhere wonderful. Sliced avocado, fresh orange segments, and ruby-pink grapefruit are layered over tender mixed greens and finished with a vivid basil-herb dressing that comes together in under a minute in a blender. The dressing itself is a standout — packed with fresh basil, parsley, garlic, and lemon juice, it's herbaceous and bright without relying on any thickeners or stabilizers that could sneak in unwanted ingredients. Every component here is whole and plant-based, so there's no need to scrutinize labels or worry about hidden additives the way you might with bottled dressings or store-bought vinaigrettes. The thinly sliced red onion adds a gentle bite that balances the richness of the avocado beautifully. A pinch of flaky sea salt at the end pulls everything together and makes the flavors pop. Serve it immediately after dressing so the greens stay crisp and the colors stay 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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