Eosinophilic Esophagitis Friendly Dandelion Greens Salad with Lemon Herb Dressing
Total time13 min
Prep time10 min
Cook time3 min
5.0(24)
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
2 servings
For the salad
- 4 cups dandelion greens, roughly torn
- ½ english cucumber, thinly sliced
- 2 radishes, thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh chives, thinly sliced
- 3 tbsp raw pumpkin seeds (pepitas)
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ½ tsp dijon mustard
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and turn lightly golden, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!