Macadamia Free Avocado Citrus Salad with Basil-Herb Dressing
Bright, creamy, and bursting with citrus, this salad is the kind of dish that makes you feel like you're eating at a sun-drenched café. Ripe avocado slices nestle alongside fresh orange and grapefruit segments on a bed of tender greens, with paper-thin red onion adding just the right amount of bite. The real star is the blended basil-herb dressing — a vivid, garlicky pour of fresh basil, parsley, lemon juice, and olive oil that comes together in under a minute and turns the whole bowl a gorgeous shade of green. Many salads in this style lean on toasted nuts for texture and richness, but this one achieves both through the buttery avocado and the bold, herbaceous dressing instead. Everything here is whole, fresh, and straightforward, so there's no need to scrutinize labels or worry about hidden ingredients sneaking into your bowl. A pinch of flaky sea salt at the end pulls all the flavors together beautifully. Serve it immediately so the avocado stays vibrant and the greens stay crisp.
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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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