Eosinophilic Esophagitis Friendly Cucumber Avocado Lime Salad
Cool, creamy, and bright with citrus, this salad is the kind of dish that feels like a treat without requiring much effort at all. Crisp English cucumber and buttery avocado are a natural pairing, and the fresh lime juice ties everything together with just the right amount of tang. For anyone managing eosinophilic esophagitis, finding flavorful food that sidesteps the most common trigger ingredients — dairy, wheat, eggs, soy, nuts, and seafood — can feel like a constant puzzle, and this recipe solves it beautifully. Every ingredient here is straightforward and whole, with no hidden additives or processed components to second-guess. A quick whisk of olive oil, lime juice, salt, and pepper forms the dressing in the same bowl, which means minimal cleanup and maximum flavor. Fresh cilantro adds an herby lift, and a pinch of red pepper flakes at the end gives it a gentle kick if you want it. Serve it immediately so the avocado stays vibrant and the cucumbers keep their satisfying crunch.
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers, halved lengthwise and sliced into ¼-inch half-moons
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch chunks
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- ¼ tsp sea salt, plus more to taste
- ¼ tsp black pepper
- ¼ cup fresh cilantro leaves, roughly torn
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a large mixing bowl, whisk together the lime juice, olive oil, sea salt, and black pepper until combined.
- 2
Add the sliced cucumber to the bowl and toss to coat evenly in the dressing.
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