Bright, creamy, and bursting with citrus, this salad is the kind of dish that looks like it came from a restaurant but comes together with minimal effort. Sliced avocado and fresh segments of navel orange and grapefruit are layered over tender mixed greens, then finished with a vivid basil-herb dressing blended from scratch. That dressing — made with fresh basil, parsley, garlic, lemon juice, and olive oil — is genuinely the star, turning a simple salad into something you'll want to eat on repeat. For anyone navigating a low-iodine approach, this recipe is a natural fit: every ingredient is whole and plant-based, with no seafood, no dairy, and no iodized salt in sight. The recipe specifically calls for fine sea salt and flaky sea salt, which are the go-to swaps when iodized table salt needs to be avoided. A pinch of ground ginger in the dressing adds a subtle warmth that ties the citrus and herb flavors together beautifully. Serve it immediately after dressing so the greens stay crisp and the avocado stays vibrant.
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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.
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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