Coconut Free Avocado Citrus Salad with Basil-Herb Dressing
This salad is a bright, beautiful showstopper that tastes as vibrant as it looks — 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, lemon juice, and a whisper of ginger into something herbaceous and lively that you'll want to drizzle on everything. Citrus-forward salads like this can sometimes sneak in unexpected ingredients, but every single component here is straightforward and clean — no hidden additives, no processed shortcuts. Segmenting the oranges and grapefruit properly (cutting away the pith and slipping between the membranes) makes a genuine difference, giving you jewel-like pieces that don't turn the greens soggy. The combination of navel orange sweetness and grapefruit's gentle bitterness plays perfectly against the richness of ripe avocado. A pinch of flaky sea salt at the end ties everything together and makes the flavors pop. 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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