Celery Free Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a showstopper on any table — creamy avocado, juicy citrus segments, and peppery greens all pulled together by a blender dressing that turns an almost neon shade of green. The basil-herb dressing is the real star here, blending fresh basil, parsley, garlic, and lemon juice into something bright and herbaceous that tastes far more impressive than the effort involved. Citrus salads can sometimes feel like they need a lot of fussy components to work, but the combination of navel oranges, grapefruit, and ripe avocado does all the heavy lifting on flavor and texture. A few paper-thin slices of red onion add just enough bite to keep every forkful interesting. Every ingredient in this recipe is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it's clean and straightforward from the start. Finish with a pinch of flaky sea salt and a few extra basil leaves, and you have a salad that looks like it came from a restaurant but came together in your own kitchen.
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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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