Eosinophilic Esophagitis Friendly Avocado Cucumber Salad
Crisp cucumber and buttery avocado come together in a salad that feels refreshing and satisfying all at once, with a bright, gingery dressing that ties every bite together. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and finding dishes that are genuinely delicious — not just technically "safe" — can feel like a real challenge. This salad skips the usual culprits entirely, relying on whole, simple ingredients that are naturally free from the major dietary triggers associated with the condition. The dressing is whisked together from olive oil, apple cider vinegar, fresh ginger, and turmeric, so there's nothing hidden or processed to second-guess. Folding the avocado in gently keeps those chunks intact and luxuriously creamy against the cool crunch of the cucumber. Scallions and torn cilantro add layers of flavor without complicating the ingredient list, and a handful of fresh mint at the end makes it feel almost restaurant-worthy. It comes together in minutes and is best served right away while everything is at peak freshness.
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers, thinly sliced
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch chunks
- 3 scallions, thinly sliced
- ¼ cup fresh cilantro leaves, roughly torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
- ½ tsp salt, or to taste
For serving
- 1 tbsp fresh mint leaves, roughly torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, apple cider vinegar, grated ginger, turmeric, and salt until combined and slightly emulsified.
- 2
Add the sliced cucumbers, avocado chunks, and scallions to a large mixing bowl.
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