PCOS Friendly Avocado Citrus Salad with Basil-Herb Dressing
Bright, creamy, and loaded with anti-inflammatory ingredients, this salad is the kind of meal that genuinely feels like it's doing something good for your body. Ripe avocado brings healthy monounsaturated fats that support hormone balance, while fresh orange and grapefruit segments deliver a hit of vitamin C and natural sweetness without any refined sugar in sight. The star of the show is the blender-made basil-herb dressing — a vivid, garlicky blend of fresh basil, parsley, lemon juice, and extra-virgin olive oil that comes together in under a minute and tastes like something from a restaurant. A touch of ground ginger in the dressing is a small but smart addition, since ginger is widely recognized for its role in reducing inflammation. Tender mixed greens like arugula or spinach form the base, giving you a nutrient-dense foundation that pairs beautifully with the juicy citrus and buttery avocado slices. Managing blood sugar and inflammation through food doesn't have to mean boring or restrictive eating — this salad is proof that whole, unprocessed ingredients can be genuinely crave-worthy. Serve it immediately after dressing 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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