Gut Friendly Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh, whole ingredients that happen to be genuinely kind to your digestive system. Creamy avocado, juicy orange and grapefruit segments, and a bed of tender mixed greens come together in a way that feels indulgent but leaves you feeling light and energized. The real star is the blended basil-herb dressing — fresh basil, parsley, lemon juice, a hint of garlic, and a whisper of ground ginger blitzed with good olive oil into something silky and brilliantly green. Ginger and lemon are both well-regarded for supporting digestion, and using them in a homemade dressing means you know exactly what's going into every drop. Thinly sliced red onion adds a gentle bite without overwhelming the bowl, and the citrus is prepped by hand — membranes removed — so every segment is clean, sweet, and easy to eat. Because everything is made from scratch with recognizable produce and pantry staples, there are no hidden additives or emulsifiers to second-guess. Serve it right away while the avocado is fresh and the dressing is vivid, and don't skip the flaky salt finish — it pulls the whole thing together beautifully.
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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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