Eosinophilic Esophagitis Friendly Coconut Ranch Endive Salad
Total time25 min
Prep time15 min
Cook time0 min
4.8(24)
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Learn more →Ingredients
4 servings
For the coconut ranch dressing
- ½ cup coconut cream
- 1 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
- ¼ tsp fine sea salt
For the salad
- 4 heads belgian endive (about 1 lb total), leaves separated
- 1 small head radicchio (about 4 oz), thinly shredded
- 2 scallions (green tops only), thinly sliced
- 1 small cucumber (about 6 oz), halved lengthwise and thinly sliced
For serving
- 1 tbsp fresh chives, thinly sliced (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. Let the dressing rest for 10 minutes so the herbs bloom and the flavors meld.
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