Cashew Free Avocado Citrus Salad with Basil-Herb Dressing
Bright, jewel-toned citrus segments nestled against creamy avocado slices and a cloud of tender greens — this salad is the kind of thing that looks like it took serious effort but comes together with just a cutting board and a blender. The star is the basil-herb dressing, blended from fresh basil, parsley, garlic, lemon juice, and olive oil until it turns a vivid, glossy green that coats every leaf beautifully. A whisper of ground ginger in the dressing adds just enough warmth to balance the brightness of the citrus without overpowering anything. Navel oranges and grapefruit bring a juicy, slightly tart contrast to the rich avocado, while paper-thin red onion slices add a gentle bite throughout. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. A pinch of flaky sea salt at the end pulls the whole thing together and makes the flavors pop. Serve it immediately after dressing so the greens stay perky and the avocado stays vibrant.
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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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