Beef Free Avocado Citrus Salad with Basil-Herb Dressing
This salad is a bright, refreshing showstopper that layers creamy avocado, juicy orange and grapefruit segments, and peppery mixed greens into something that looks as gorgeous as it tastes. The real star is the blended basil-herb dressing — two full cups of fresh basil blitzed with parsley, garlic, lemon juice, and a whisper of ground ginger create a vivid green sauce that clings beautifully to every leaf and slice. Completely plant-based from top to bottom, this dish sidesteps any concern about animal proteins without sacrificing a single bit of satisfaction or substance. The combination of bitter citrus, rich avocado, and that herby, garlicky dressing hits every flavor note you want in a composed salad. Thinly sliced red onion adds a sharp little bite that keeps the whole bowl from feeling too sweet or one-dimensional. It comes together in just a few simple steps — blend, segment, arrange, drizzle — making it an easy choice for a weeknight dinner starter or a weekend lunch that feels genuinely special. Finish with a pinch of flaky sea salt and a few extra basil leaves, and you have a plate that's almost too pretty to eat.
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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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