Eosinophilic Esophagitis Friendly Basil-Pesto Brussels Sprout Salad
Raw, shaved Brussels sprouts tossed in a vibrant, herb-forward dressing might sound simple, but the result is genuinely stunning — bright green, a little tangy, and packed with texture from the paper-thin sprout ribbons, sweet-tart cranberries, and sharp slivers of red onion. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and many pesto recipes are immediately off the table thanks to tree nuts, dairy, and wheat. This one sidesteps all of that by building its pesto entirely from fresh basil, garlic, lemon, olive oil, and a whisper of ground ginger — no pine nuts, no parmesan, no compromises. The lemon does double duty here, brightening the dressing and gently softening the raw sprouts as they rest, so the texture is tender without any cooking required. Everything comes together in a food processor, which means minimal prep and maximum payoff. It holds up well in the fridge, making it a smart option for meal prep when you need a reliable, safe dish ready to go.
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb brussels sprouts, tough outer leaves removed, ends trimmed
- ¼ small red onion, very thinly sliced
- ¼ cup dried cranberries, unsweetened or honey-sweetened
For the pesto
- 2 cups fresh basil leaves, loosely packed
- 2 cloves garlic, peeled
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ⅓ cup extra-virgin olive oil
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
For serving
- 1 tbsp fresh lemon juice, for finishing (optional)
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Shave the Brussels sprouts: working in batches, halve each sprout through the root end, then place cut-side down and slice crosswise as thinly as possible with a chef's knife, or use the slicing disc of a food processor. Transfer the shaved sprouts to a large mixing bowl.
- 2
Add the thinly sliced red onion and dried cranberries to the bowl with the shaved sprouts and toss to combine.
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