Alpha Gal Friendly Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Bright, juicy strawberries paired with tender baby spinach make for a salad that feels like peak warm-weather eating. The torn fresh mint adds a cooling lift, while the paper-thin red onion brings just enough bite to keep every forkful interesting. What really ties it all together is the honey balsamic-style vinaigrette — a quick whisk of olive oil, apple cider vinegar, honey, grated garlic, and a hint of ground ginger that comes together in seconds and tastes like something from a restaurant. For anyone navigating alpha-gal syndrome, this kind of recipe is a genuine win: every single ingredient is plant-based or from a bee, with zero mammalian meat, dairy, or gelatin anywhere in sight. No label-reading anxiety, no substitutions needed — just clean, whole ingredients that happen to be completely safe. Toss it right before serving so the spinach stays crisp, and don't be surprised when people ask you for the dressing recipe.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 5 oz baby spinach
- 1 lb fresh strawberries, hulled and sliced
- ¼ red onion, very thinly sliced
- ¼ cup fresh mint leaves, torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 clove garlic, finely grated
- ¼ tsp ground ginger
- ¼ tsp salt
Instructions
- 1
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, grated garlic, ground ginger, and salt until the dressing is smooth and emulsified.
- 2
Add the baby spinach, sliced strawberries, red onion, and torn mint to a large salad bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!