Eosinophilic Esophagitis Friendly Coconut-Ranch Cucumber Melon Salad
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Learn more →Ingredients
4 servings
For the coconut-ranch dressing
- ½ cup full-fat coconut milk
- 2 tbsp coconut cream
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 clove garlic, finely grated
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp onion powder
- ¼ tsp ground ginger
- ½ tsp salt
For the salad
- 2 english cucumbers, halved lengthwise and sliced into ¼-inch half-moons
- 3 cups cantaloupe, cut into ¾-inch cubes
- 3 scallions, thinly sliced (green tops only)
- ¼ tsp salt, for salting cucumbers
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Place the sliced cucumbers in a colander set over the sink, toss with 1/4 tsp salt, and let stand for 15 minutes until the cucumbers have released some of their liquid. Pat dry with paper towels.
- 2
While the cucumbers drain, whisk together the coconut milk, coconut cream, apple cider vinegar, lemon juice, grated garlic, chives, dill, parsley, onion powder, ground ginger, and 1/2 tsp salt in a small mixing bowl until smooth and well combined. Taste and adjust salt if needed.
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