Brazil Nut Free Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a showstopper on any table — creamy avocado, juicy orange and grapefruit segments, and peppery greens all brought together by a blender dressing that's shockingly good for how simple it is. The basil-herb dressing is the real star: two cups of fresh basil blended with parsley, garlic, lemon juice, and a whisper of ginger create something bright, herby, and deeply fresh. Every ingredient here is naturally free from tree nut concerns, so you can serve it confidently without scanning labels or worrying about hidden additives. Segmenting the citrus properly — cutting away the pith and slipping each piece free from its membrane — makes a real difference in texture and lets the fruit's sweetness shine against the bitter greens. A scatter of paper-thin red onion adds just enough bite to keep every forkful interesting. It comes together quickly and looks like something you'd order at a nice restaurant, which makes it equally at home as a weeknight starter or a centerpiece dish for a casual dinner party.
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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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