Pescatarian Avocado Citrus Salad with Basil-Herb Dressing
This salad is a bright, beautiful bowl that practically glows on the table — creamy avocado, juicy orange and grapefruit segments, and peppery greens all pulled together by a vivid, herb-packed dressing that you blitz up in minutes. The basil-herb dressing is the real star here: two full cups of fresh basil blended with parsley, garlic, lemon juice, and a whisper of ginger create something that tastes far more impressive than the effort involved. Citrus supreming sounds fancy, but the instructions walk you through it simply, and the payoff is clean, jewel-like segments with none of the bitter pith. Thin-sliced red onion adds just enough sharpness to keep every bite interesting without overwhelming the delicate greens. Since this dish is entirely plant-based in its ingredients, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds — just fresh, whole produce from start to finish. Serve it immediately after dressing so the greens stay crisp and the avocado stays vibrant. It works beautifully as a light lunch, a dinner starter, or a showstopper side at any 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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