Alpha Gal Friendly 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 nice restaurant without leaving your kitchen. Sliced avocado, juicy orange segments, and tart grapefruit are layered over tender mixed greens and finished with a vivid blender dressing made from fresh basil, parsley, garlic, and lemon juice. That herb dressing is genuinely the star — it comes together in under a minute and turns a simple salad into something you'll want to put on everything. For anyone managing alpha-gal syndrome, this recipe is a natural fit because every single ingredient is plant-based, keeping mammalian products entirely out of the picture without any substitutions or workarounds needed. No hidden dairy, no meat-based add-ins — just clean, whole ingredients that happen to taste incredible together. The red onion adds a gentle bite that balances the richness of the avocado, and a final pinch of flaky sea salt ties it all together beautifully. Serve it immediately so the greens stay fresh and the dressing stays that gorgeous, glossy green.
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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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