Eosinophilic Esophagitis Friendly Fig & Apple Cider Garden Salad
Total time15 min
Prep time15 min
Cook time0 min
4.7(19)
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Learn more →Ingredients
4 servings
For the salad
- 6 oz mixed greens (arugula, spinach, or spring mix)
- 8 fresh figs, stemmed and quartered
- 1 small fennel bulb, very thinly sliced (fronds reserved)
- 1 english cucumber, thinly sliced into rounds
- ¼ red onion, very thinly sliced
- ¼ cup fresh mint leaves
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- ⅓ cup extra-virgin olive oil
For serving
- reserved fennel fronds, roughly torn (optional)
Instructions
- 1
Make the dressing: in a small bowl, whisk together the apple cider vinegar, honey, grated ginger, turmeric, and sea salt until the honey is fully dissolved. Drizzle in the olive oil in a thin, steady stream while whisking constantly until the dressing is emulsified and slightly thickened.
- 2
Using a mandoline or a sharp knife, shave the fennel bulb into very thin slices. Place the sliced fennel and red onion in the large salad bowl.
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