Soy 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 nice restaurant without leaving your kitchen. Ripe avocado slices nestle alongside fresh orange and grapefruit segments on a bed of tender greens, and the whole thing gets finished with a vivid, blender-made basil-herb dressing that comes together in under a minute. That dressing — built from packed fresh basil, parsley, garlic, lemon juice, and olive oil — is completely homemade, so you know exactly what's in it with zero hidden additives to second-guess. Soy has a sneaky way of showing up in bottled dressings and pre-made sauces, but every component here is naturally free of it, straight from the produce aisle and your pantry. The thin-sliced red onion adds just enough sharpness to balance the richness of the avocado, while flaky sea salt at the end pulls everything into focus. It's a gorgeous centerpiece salad for a weekend brunch or a light weeknight dinner, and it's just as impressive as it is effortless.
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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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