Eosinophilic Esophagitis Friendly Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, clean flavors — crisp blanched asparagus, creamy avocado, and a bright herby finish that makes every bite feel light and satisfying. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and this recipe sidesteps the usual culprits entirely by leaning on whole vegetables, fresh herbs, and a simple olive oil dressing. The quick blanch-and-ice-bath method keeps the asparagus tender but snappy, so the texture stays pleasant and easy to enjoy. Grated ginger, turmeric, and apple cider vinegar give the dressing real depth without relying on anything processed or potentially problematic. Radishes and scallion greens add a gentle bite, while cilantro and torn mint lift the whole dish with freshness. A final squeeze of lemon juice ties everything together right before serving, keeping the avocado bright and the flavors sharp. It comes together quickly and works beautifully as a light lunch or a side that feels genuinely special.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb asparagus, woody ends snapped off, cut into 2-inch pieces
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch chunks
- 4 radishes, thinly sliced
- 2 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves
- 2 tbsp fresh mint leaves, torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp ground turmeric
- ½ tsp salt
For serving
- 1 tbsp fresh lemon juice
Instructions
- 1
Bring a large pot of salted water to a boil. Add the asparagus pieces and cook for 2 to 3 minutes, until bright green and just tender when pierced with a knife but still with a slight snap. Drain through a colander and immediately transfer to a large bowl of ice water for 2 minutes to stop the cooking, then drain well and pat dry.
- 2
In a small bowl, whisk together the olive oil, apple cider vinegar, grated ginger, honey, turmeric, and salt until the dressing is smooth and emulsified.
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