Pistachio 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 sits alongside fresh orange and grapefruit segments on a bed of tender greens, finished with paper-thin red onion for just the right bite. The real star is the blended basil-herb dressing — two full cups of fresh basil blitzed with parsley, garlic, lemon juice, and olive oil until it turns a vivid, glossy green. It's completely homemade from whole, recognizable ingredients, so there's no guesswork about what's actually in your bowl. Salads like this can sometimes sneak in unexpected add-ins at restaurants or from store-bought dressings, but making everything from scratch here keeps it clean and worry-free. A pinch of flaky sea salt at the end pulls the whole thing together beautifully. Serve it immediately so the avocado stays fresh and the greens hold their texture.
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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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