Shellfish 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 wonderful. Silky avocado slices nestle alongside fresh orange and grapefruit segments on a bed of tender mixed greens, while thinly sliced red onion adds just enough bite to keep things interesting. The real star is the blended basil-herb dressing — two full cups of fresh basil blitzed with parsley, garlic, lemon juice, and a whisper of ginger create something vibrantly green and deeply fragrant that you'll want to drizzle on everything. Because every single ingredient here is naturally free of shellfish and there's no seafood anywhere near this recipe, it's a genuinely worry-free choice for anyone navigating that allergy at the dinner table. The whole thing comes together with minimal effort: blend the dressing, segment the citrus, and layer it all up. A pinch of flaky sea salt at the end pulls every flavor into focus. Serve it immediately so the avocado stays gorgeous and the greens stay crisp.
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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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