Eosinophilic Esophagitis Friendly Coconut Ranch Mushroom Salad
Total time45 min
Prep time15 min
Cook time20 min
4.9(7)
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Learn more →Ingredients
4 servings
For the roasted mushrooms
- 1 lb cremini mushrooms, halved
- 2 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For the coconut ranch dressing
- ½ cup full-fat coconut cream
- 2 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 fine sea salt
For the salad
- 5 oz mixed salad greens
- 1 cup cucumber, thinly sliced
- ¼ cup red onion, very thinly sliced
- 1 avocado, pitted and sliced
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the halved cremini mushrooms with the olive oil, 1/2 tsp sea salt, turmeric, and ginger until evenly coated. Spread in a single layer on the prepared baking sheet, cut-side down, leaving space between pieces.
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