Vegetarian Avocado Citrus Salad with Basil-Herb Dressing
This salad is a bright, beautiful bowl that feels like sunshine on a plate — creamy avocado, juicy orange and grapefruit segments, and peppery greens all pulled together by a vivid, herb-packed dressing that you blend up in under a minute. The basil-herb dressing is the real star here: two cups of fresh basil and a handful of parsley get blitzed with garlic, lemon juice, olive oil, and a whisper of ground ginger into something silky, fragrant, and deeply green. It's the kind of dressing that makes you want to put it on everything. Segmenting the citrus takes a little patience, but the payoff is clean, membrane-free bites that let the fruit's natural sweetness shine against the richness of the avocado. Thin-sliced red onion adds just enough bite to keep every forkful interesting. Everything here is naturally plant-based and built from whole, fresh ingredients — no substitutions needed, no label-checking required. Serve it immediately so the greens stay crisp and the avocado stays 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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