Seeds 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 like you're eating somewhere sunny and expensive. 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 blended dressing made from fresh basil, parsley, garlic, lemon juice, and olive oil. That dressing is genuinely the star — it comes together in under a minute in a blender and turns an already beautiful salad into something you'll want to eat every week. For anyone navigating a seeds-free lifestyle, salad dressings are often the trickiest part, since so many bottled options sneak in sesame, poppy, or sunflower seeds. Here, every single ingredient is straightforward and easy to verify, so you can dress your greens with total confidence. The thinly sliced red onion adds a gentle bite that plays perfectly against the sweet citrus and rich avocado. Serve it immediately after dressing so the greens stay perky 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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