Mushroom 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 somewhere sunny and special. Ripe avocado slices nestle alongside fresh orange and grapefruit segments on a bed of tender greens, with paper-thin red onion adding just enough bite to keep things interesting. The real star is the blender dressing — a vivid, herb-forward blend of fresh basil, parsley, garlic, and lemon juice that comes together in under a minute and turns an already beautiful plate into something genuinely crave-worthy. Every single ingredient here is naturally free of fungi, so there's no need to scrutinize labels or swap anything out — just grab your produce and go. The citrus segmenting step is easier than it sounds and makes a huge visual difference, giving you those clean, jewel-like pieces that look stunning against the green of the avocado and herbs. A pinch of flaky sea salt at the end pulls everything together and makes the flavors pop. Serve it immediately so the greens stay crisp and the dressing stays that gorgeous, glossy green.
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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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