Eosinophilic Esophagitis Friendly Avocado Citrus Salad with Basil-Herb Dressing
Bright, creamy, and bursting with fresh citrus, this salad is the kind of dish that feels like a treat while being genuinely gentle on a sensitive esophagus. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and finding meals that are both satisfying and free of the usual culprits can feel exhausting. This one leans on whole, simple ingredients — ripe avocado, fresh greens, navel oranges, grapefruit, and a blender dressing built from basil, parsley, lemon juice, and olive oil — with nothing hidden or processed to second-guess. The dressing comes together in under a minute and turns a vivid, herbaceous green that makes the whole bowl look like something from a restaurant. Creamy avocado balances the brightness of the citrus segments, while tender mixed greens keep every bite light and easy. A pinch of flaky sea salt at the end pulls all the flavors together without overcomplicating things. It's the kind of recipe you'll come back to on repeat, especially when you want something that feels indulgent but plays by the rules.
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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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