Pecan 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. Sliced avocado, juicy orange segments, and tart grapefruit are layered over a bed of tender mixed greens, then finished with paper-thin red onion for a little bite. The real star is the blender dressing — a vivid, herb-forward blend of fresh basil, parsley, garlic, lemon juice, and olive oil that comes together in under a minute and turns an ordinary salad into something genuinely special. Because every component here is whole and naturally sourced, there's no need to scan labels for hidden nut ingredients or worry about cross-contact from packaged toppings. The combination of healthy fats from the avocado and the brightness of the citrus makes each forkful feel both indulgent and refreshing at the same time. It's the kind of salad that converts people who claim they don't like salad — serve it immediately so the greens stay crisp and the dressing stays that gorgeous shade of 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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