Vegan Avocado Citrus Salad with Basil-Herb Dressing
This vibrant salad is a celebration of fresh produce at its brightest — creamy avocado, juicy orange and grapefruit segments, and peppery greens all brought together by a blender dressing that is genuinely stunning. The basil-herb dressing is the real star here: two full cups of fresh basil blended with parsley, garlic, lemon juice, and a whisper of ginger create something silky, herbaceous, and deeply green. Every single ingredient in this recipe is naturally plant-based, so there is no swapping or substituting required — it just works as written. Citrus salads can sometimes feel flat, but the combination of sweet navel orange, slightly bitter grapefruit, and rich avocado gives you layers of flavor and texture in every forkful. The thinly sliced red onion adds a sharp little bite that keeps the whole thing from tipping too sweet. A pinch of flaky sea salt at the end pulls everything into focus. This is the kind of dish that looks like it took serious effort but comes together with a blender and a good knife.
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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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