Lactose Free Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh, bright flavors — creamy avocado, juicy orange and grapefruit segments, and peppery greens all brought together by a stunning blender dressing that turns an almost neon shade of green. The basil-herb dressing is the real star here, built from two full cups of fresh basil, parsley, garlic, lemon juice, and olive oil, with a whisper of ground ginger that gives it an unexpected, addictive warmth. Every single ingredient in this recipe is naturally free of dairy, so there's no swapping, substituting, or label-reading required — it just works, effortlessly. Citrus salads can sometimes feel like they're missing richness, but the sliced avocado takes care of that completely, adding a buttery creaminess that makes each bite feel satisfying and substantial. The technique of segmenting the oranges and grapefruit properly — cutting away the pith and slipping the segments free from their membranes — makes a real difference, giving you clean, jewel-like pieces that don't turn the greens soggy. A pinch of flaky sea salt at the end pulls everything into focus. This is the kind of salad that looks impressive enough for a dinner party but comes together with minimal effort and zero fuss.
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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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