Chicken Free Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh, whole ingredients — creamy avocado, juicy orange and grapefruit segments, and a blender dressing so vividly green it practically glows. The basil-herb dressing is the real star here, blending two full cups of fresh basil with parsley, garlic, lemon juice, and a whisper of ginger into something bright, herby, and completely addictive. It comes together in under a minute in a blender, which means less cleanup and more time enjoying the results. Tender mixed greens like arugula or butter lettuce form the base, while thinly sliced red onion adds just enough bite to balance the richness of the avocado and the sweetness of the citrus. Every component in this recipe is naturally plant-based and meat-free, so there's zero guesswork about what's in your bowl — just clean, recognizable ingredients from start to finish. A pinch of flaky sea salt at the end pulls everything together in that satisfying way that makes a simple salad feel genuinely special. Serve it immediately after dressing so the greens stay crisp and the colors stay stunning.
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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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