Pregnancy Friendly Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh, whole ingredients that happen to be exactly what a growing body craves. Creamy avocado slices fan out alongside juicy orange and grapefruit segments on a bed of tender greens, making every forkful feel both nourishing and genuinely delicious. The star of the show is a blender-made basil-herb dressing — bright green, garlicky, and finished with a hint of ginger — that comes together in under a minute and tastes like something from a restaurant. Folate-rich greens and avocado, vitamin C-packed citrus, and heart-healthy olive oil make this the kind of dish that checks nutritional boxes without ever feeling like a compromise. The dressing is made entirely from scratch with fresh herbs, lemon juice, and olive oil, so there are no hidden additives or ingredients you'd want to avoid right now. A pinch of flaky sea salt at the end pulls everything together and makes the flavors pop. Serve it immediately after dressing so the greens stay crisp and the avocado stays that gorgeous pale green.
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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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