Chestnut Free Avocado Citrus Salad with Basil-Herb Dressing
Bright, creamy, and bursting with citrus, this salad is the kind of dish that makes you feel like you're eating at a sun-drenched café. Sliced avocado, fresh orange and grapefruit segments, and tender mixed greens come together in a bowl that's as beautiful as it is satisfying. The real star is the blended basil-herb dressing — a vivid, garlicky green sauce made with fresh basil, parsley, lemon juice, and olive oil that comes together in under a minute. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. For anyone navigating nut allergies or sensitivities, salads can sometimes feel like a minefield of candied toppings or mystery dressings — this one keeps things clean and completely transparent. The flaky sea salt finish and optional basil garnish add a little restaurant-worthy polish without any extra effort. Serve it immediately after dressing so the greens stay crisp and the avocado stays gorgeous.
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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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