Eosinophilic Esophagitis Friendly Coconut Ranch Zucchini Noodle Salad
Total time35 min
Prep time20 min
Cook time0 min
4.6(27)
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Learn more →Ingredients
4 servings
For the salad
- 4 medium zucchini (about 2 lb total)
- 1 tsp fine sea salt
- 1 english cucumber, thinly sliced into half-moons
- 6 radishes, thinly sliced
- 3 scallions (green tops only), thinly sliced
For the coconut ranch dressing
- ½ cup full-fat coconut milk
- 2 tbsp coconut cream
- 1 ½ tbsp apple cider vinegar
- 1 tbsp garlic-infused olive oil
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- ½ tsp onion powder
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
Instructions
- 1
Place the spiralized zucchini noodles in a colander set over the sink. Toss with 1 tsp fine sea salt and let stand for 15 minutes, until the noodles have released visible moisture.
- 2
While the zucchini drains, whisk together the coconut milk, coconut cream, apple cider vinegar, and garlic-infused olive oil in a small bowl until smooth and uniform.
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