Eosinophilic Esophagitis Friendly Coconut-Ranch Watermelon Radish Salad
Total time35 min
Prep time20 min
Cook time0 min
4.6(12)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the coconut-ranch dressing
- ⅓ cup full-fat coconut milk
- 2 tbsp 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
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
- ⅛ tsp ground turmeric
For the salad
- 3 medium watermelon radishes (about 12 oz total), peeled and very thinly sliced
- 4 cups mixed greens or arugula
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 medium cucumber, halved lengthwise and thinly sliced
- 3 scallions (green tops only), thinly sliced
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- fresh dill sprigs (optional)
Instructions
- 1
In a small mixing bowl, whisk together the full-fat coconut milk, coconut cream, apple cider vinegar, and lemon juice until smooth and combined.
- 2
Whisk in the garlic-infused olive oil, chives, dill, parsley, sea salt, ground ginger, and ground turmeric until the dressing is uniform and pale green-flecked. Taste and adjust salt if needed. Set aside for 15 minutes to allow the herbs to bloom and the dressing to thicken slightly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!