Seed Oil Free Avocado Citrus Salad with Basil-Herb Dressing
Bright, creamy, and bursting with citrus, this salad is the kind of dish that makes you feel genuinely good about what you're eating. 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, blender-made dressing built from packed basil, parsley, garlic, and lemon juice. The dressing is where this recipe really shines — extra-virgin olive oil is the only fat in play, which means none of the refined, industrially processed oils that sneak into so many store-bought dressings and bottled vinaigrettes. That single swap makes a noticeable difference, both in flavor and in keeping things clean. A whisper of ground ginger in the dressing adds just enough warmth to balance the citrus brightness without overpowering the fresh herbs. Thinly sliced red onion and a pinch of flaky sea salt at the end pull everything together into something that feels restaurant-worthy but comes together with almost no effort. Serve it immediately so the greens stay crisp and the avocado stays gorgeous.
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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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