Yeast Free Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh, whole ingredients — creamy avocado, juicy citrus segments, and tender greens all brought together by a blender dressing that's as gorgeous as it is flavorful. The basil-herb dressing is made entirely from scratch with fresh basil, parsley, lemon juice, garlic, and olive oil, so there's zero need to reach for a store-bought bottle that might contain hidden yeast-derived additives or fermented flavor enhancers. Citrus-forward salads like this one are a natural fit for yeast-free eating because every component is straightforwardly fresh — no vinegar, no fermented condiments, no questionable preservatives. The combination of navel orange and grapefruit segments adds a bright, slightly bitter contrast that plays beautifully against the richness of ripe avocado. Thinly sliced red onion gives a little sharpness, while flaky sea salt at the finish pulls everything into focus. It comes together quickly and looks stunning on a wide platter, making it just as at home on a weeknight dinner table as it is at a weekend gathering. Serve it immediately after dressing so the greens stay perky and the colors stay vivid.
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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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