Gluten Free Avocado Citrus Salad with Basil-Herb Dressing
This salad is a bright, beautiful bowl that feels like sunshine on a plate — creamy avocado, juicy orange and grapefruit segments, and peppery greens all pulled together by a vivid green herb dressing that you blend up in under a minute. The basil-herb dressing is the real star here: two full cups of fresh basil blended with parsley, garlic, lemon juice, and a whisper of ginger create something so fragrant and fresh that you'll want to drizzle it on everything. Every single ingredient in this recipe is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — it's just clean, whole food from start to finish. That matters more than it might seem, because store-bought dressings are one of the sneakiest places for hidden thickeners and additives to show up. Segmenting the citrus properly — cutting away the pith and slipping each piece free from its membrane — gives you jewel-like pieces that don't water down the greens or the dressing. A pinch of flaky sea salt at the end ties everything together and makes the flavors pop in a way that feels genuinely restaurant-worthy. Serve it immediately after dressing so the avocado stays bright and the greens hold their 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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