Eosinophilic Esophagitis Friendly Balsamic Maple Cucumber Salad
Total time25 min
Prep time10 min
Cook time0 min
4.5(21)
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
- 2 medium english cucumbers (about 1 ½ lb total), thinly sliced
- ½ tsp salt
- 4 scallions, green tops only, thinly sliced
- 2 tbsp fresh mint leaves, roughly torn
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
For the dressing
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp dijon mustard
- ¼ tsp black pepper
Instructions
- 1
Place the sliced cucumbers in a large mixing bowl and toss with the salt. Let stand for 10 minutes, then tip into a colander and shake off the excess liquid — the cucumbers should feel slightly softened but still crisp.
- 2
In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, Dijon mustard, and black pepper until smooth and emulsified.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!