Eosinophilic Esophagitis Friendly Coconut Ranch Cauliflower Apple Salad
Total time35 min
Prep time20 min
Cook time0 min
4.5(9)
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Learn more →Ingredients
4 servings
For the coconut ranch dressing
- ½ cup full-fat coconut cream
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp garlic-infused olive oil
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- ½ tsp onion powder
- ½ tsp fine sea salt
For the salad
- 1 small head cauliflower (about 1 ½ lb), cut into small florets
- 2 medium granny smith apples, cored and thinly sliced
- 3 stalks celery, thinly sliced
- 3 scallions (green tops only), thinly sliced
- ¼ cup dried cranberries, unsweetened (optional)
Instructions
- 1
In a small mixing bowl, whisk together the coconut cream, apple cider vinegar, lemon juice, and garlic-infused olive oil until smooth and fully combined.
- 2
Add the chives, dill, parsley, onion powder, and sea salt to the dressing and whisk again until evenly incorporated. Taste and adjust salt if needed. Set aside.
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