Turkey Free Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh, bright flavors — creamy avocado, juicy orange and grapefruit segments, and peppery greens all brought together by a stunning blender dressing that turns an almost electric shade of green. The basil-herb dressing is the real star here, blending two full cups of fresh basil with parsley, garlic, lemon juice, and a whisper of ginger into something that tastes like a garden in the best possible way. Citrus-forward salads like this one are naturally free from poultry of any kind, so there's no substitution gymnastics required — just clean, plant-based ingredients from start to finish. The technique of segmenting the oranges and grapefruit over a bowl keeps every bite juicy without any bitter pith getting in the way. Thin-sliced red onion adds a gentle sharpness that plays beautifully against the richness of the avocado, while flaky sea salt at the end pulls everything into focus. It comes together quickly and looks genuinely impressive on a wide platter, making it just as fitting for a weeknight dinner as it is for a gathering. Serve it right away so the greens stay crisp and the dressing keeps its gorgeous color.
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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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