Dairy Free Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a showstopper on any table — creamy avocado, juicy orange and grapefruit segments, and peppery greens all brought together by a blender dressing that's genuinely electric in color and flavor. The basil-herb dressing is the real star here: two cups of fresh basil and a handful of parsley get blitzed with garlic, lemon juice, and a whisper of ground ginger until the whole thing turns a brilliant, glossy green. Because every single component is naturally plant-based, there's no need to swap anything out or second-guess a label — it just works, effortlessly. Citrus and avocado are a classic pairing, but the addition of thinly sliced red onion gives the whole bowl a little edge that keeps each bite interesting. Finishing with flaky sea salt right before serving pulls all those bright, fresh flavors into focus. It comes together quickly and looks far more impressive than the effort involved, making it an easy win for weeknight dinners or a crowd-pleasing starter when you have guests.
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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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