Paleo Avocado Citrus Salad with Basil-Herb Dressing
Bright, creamy, and bursting with citrus, this salad is the kind of dish that makes eating clean feel genuinely exciting rather than like a compromise. Ripe avocado slices nestle alongside fresh orange and grapefruit segments on a bed of tender greens, and the whole thing gets finished with a vivid basil-herb dressing blended from scratch with olive oil, lemon juice, garlic, and a whisper of ginger. That dressing is the real star — it comes together in under a minute and turns an already beautiful plate into something that tastes like it came from a serious restaurant kitchen. Every single ingredient here is whole and unprocessed, which means there's no label-reading required and no sneaky additives to work around. The combination of healthy fats from the avocado and olive oil, plus the natural sweetness of the citrus, keeps this salad satisfying rather than just light. A pinch of flaky sea salt at the end pulls everything together and makes the flavors pop. Serve it immediately so the greens stay crisp and the colors stay stunning.
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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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