Turmeric 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 sun-drenched café. Sliced avocado, fresh orange and grapefruit segments, and tender mixed greens come together in a bowl that's as beautiful as it is satisfying. The real star is the blended basil-herb dressing — a vivid, garlicky pour made from fresh basil, parsley, lemon juice, and olive oil that clings to every leaf and slice. Many store-bought dressings and spice blends sneak in golden spices you may be trying to avoid, but this one is completely homemade and straightforward, so you know exactly what's in it. A touch of ground ginger adds gentle warmth without any of the usual suspects, keeping the flavor profile clean and bright. The thinly sliced red onion adds just enough bite to balance the richness of the avocado and the sweetness of the citrus. Serve it immediately after dressing so the greens stay crisp and the colors stay gorgeous.
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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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