Rice Free Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh, whole ingredients — creamy avocado, juicy citrus segments, and peppery greens all brought together by a blender dressing that's genuinely stunning in both color and flavor. The basil-herb dressing is the real star here: two cups of fresh basil blended with parsley, garlic, lemon juice, and a whisper of ground ginger create something bright and aromatic that you'll want to drizzle on everything. Naturally, every single component in this dish is grain-free by nature, so there's no need to swap anything out or second-guess a label. Segmenting the oranges and grapefruit fresh — cutting away the pith and slipping the fruit free from its membranes — gives the salad a clean, juicy bite that store-bought shortcuts simply can't match. Thin slices of red onion add a gentle sharpness that keeps the richness of the avocado in check, while a final pinch of flaky sea salt ties everything together beautifully. It comes together quickly and looks impressive enough to serve at a dinner party or a lazy weekend lunch.
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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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