Eggless Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh, bold flavors — creamy avocado, juicy citrus segments, and peppery greens all brought together by a stunning 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 that tastes far more complex than the effort it takes to make. Because the dressing is built entirely from whole herbs, citrus, and olive oil, there's no need to worry about hidden egg-based emulsifiers or creamy add-ins that so many bottled dressings sneak in. Segmenting the oranges and grapefruit takes just a few extra minutes but makes the whole dish feel genuinely restaurant-worthy. The combination of sweet citrus and rich avocado against the bite of thinly sliced red onion is a balance that keeps every forkful interesting. Serve it immediately after dressing so the greens stay crisp and the avocado holds its color — this one is best eaten fresh and fast.
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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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