Xanthan Gum Free Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a showstopper — creamy avocado, juicy orange and grapefruit 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 by blitzing fresh basil, parsley, garlic, lemon juice, and olive oil until silky and bright green, with a whisper of ginger that makes it feel just a little unexpected. Many store-bought dressings rely on stabilizers and thickeners to hold their texture, but this one achieves a beautifully smooth consistency through nothing more than good olive oil and fresh herbs. Every single ingredient here is naturally free of gum-based additives — no label-reading required, no ingredient substitutions needed. The combination of buttery avocado slices and tart citrus segments is one of those pairings that sounds simple but absolutely delivers at the table. A pinch of flaky sea salt over the top right before serving pulls everything into focus. It's the kind of salad that works as a light lunch on its own or as an elegant starter that makes any dinner feel a little more special.
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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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