Tree Nut 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 with a view. Silky avocado slices nestle alongside fresh orange and grapefruit segments on a bed of tender greens, and the whole thing gets tied together with a vivid basil-herb dressing blended right in a food processor. That dressing — made with packed fresh basil, parsley, garlic, lemon juice, and a whisper of ground ginger — comes together in under a minute and tastes like something you'd pay extra for at a restaurant. Salads like this can sometimes sneak in candied pecans or walnut-studded toppings, but every single component here is naturally free of tree nuts without any substitutions required. The red onion adds just enough bite to balance the richness of the avocado, while the flaky sea salt finish makes every forkful pop. It's a showstopper for a dinner party starter or a light lunch that genuinely satisfies.
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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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