Eosinophilic Esophagitis Friendly Ginger-Lime Avocado Citrus Salad
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp fresh ginger, finely grated
- 2 tbsp extra-virgin olive oil
- 1 tsp raw honey
- ¼ tsp fine sea salt
- ⅛ tsp ground turmeric
For the salad
- 5 oz mixed baby greens
- 2 navel oranges, peeled and segmented
- 1 large grapefruit, peeled and segmented
- 2 ripe avocados, pitted, peeled, and sliced
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh cilantro leaves (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, grated ginger, olive oil, honey, sea salt, and turmeric until the honey is fully dissolved and the dressing is uniform.
- 2
Working over a bowl to catch any juice, segment the oranges and grapefruit: cut off the top and bottom of each fruit, stand it upright, and slice away the peel and pith following the curve of the fruit. Hold the fruit over the bowl and cut between the membranes to release each segment. Discard the membranes.
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