Wheat 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 made entirely from scratch with fresh basil, parsley, garlic, lemon juice, and olive oil, so there's no guesswork about hidden additives or grain-based thickeners sneaking in. Every single component here is naturally free of wheat, which makes it a rare find for a dish this impressive-looking. The grapefruit and navel orange segments add a bright, slightly bitter sweetness that plays beautifully against the richness of the avocado, while the thinly sliced red onion gives just enough bite to keep things interesting. Finishing with flaky sea salt right before serving pulls the whole bowl together in a way that feels restaurant-worthy without any real effort. It's the kind of salad you bring to a dinner party and watch disappear before the main course even hits the table.
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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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