Red Meat Allergy Friendly Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh, plant-forward ingredients — creamy avocado, juicy orange and grapefruit segments, and peppery greens all come together in one stunning bowl. The real star is the blended basil-herb dressing, a silky, bright-green sauce made from packed fresh basil, parsley, garlic, lemon juice, and olive oil that tastes like a garden in the best possible way. Every component here is naturally free from red meat, so there's no substituting or second-guessing — just clean, wholesome ingredients from start to finish. The citrus segmenting step is easier than it sounds and makes a real visual difference, giving you those jewel-like pieces that look almost too pretty to toss. Thin slices of red onion add a gentle bite that balances the richness of the avocado, while a final pinch of flaky sea salt pulls everything into focus. It's the kind of dish that works equally well as a light lunch, a dinner party starter, or a side that quietly steals the show.
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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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