Honey Free Avocado Citrus Salad with Basil-Herb Dressing
This salad is a bright, beautiful bowl that feels like sunshine on a plate — creamy avocado, juicy orange and grapefruit segments, and a vivid green herb dressing that pulls everything together. Many store-bought dressings sneak in honey or agave as a sweetener, which makes finding something truly free of it harder than it should be. Here, the dressing gets all its depth from fresh basil, parsley, garlic, lemon juice, and a whisper of ginger blended with good olive oil — no sweetener needed, and no compromises on flavor. The citrus does the heavy lifting in the sweetness department naturally, so the whole dish feels balanced and lively without a drop of anything from a hive. Thinly sliced red onion adds a gentle bite that plays perfectly against the richness of the avocado, and a finishing pinch of flaky sea salt ties every layer together. It comes together quickly and looks stunning on a wide platter, making it just as at home on a weeknight dinner table as it is at a weekend gathering.
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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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