Eosinophilic Esophagitis Friendly Fig & Avocado Citrus Salad
Fresh figs, creamy avocado, and juicy orange supremes make this salad feel genuinely celebratory — the kind of dish that looks like it came from a restaurant but comes together in your own kitchen with minimal fuss. For anyone managing eosinophilic esophagitis, finding recipes that are both trigger-friendly and actually exciting to eat can feel like a tall order, but this one delivers on both fronts. Every ingredient here is whole and straightforward, with no wheat, dairy, soy, eggs, tree nuts, or legumes hiding in the mix. The dressing is built from apple cider vinegar, fresh orange juice, honey, olive oil, and a touch of turmeric and ginger — bright, anti-inflammatory flavors that pull the whole bowl together without relying on anything processed or potentially problematic. Baby arugula gives the base a peppery bite that plays beautifully against the sweetness of the figs and citrus, while the avocado adds that satisfying richness that makes a salad feel like a real meal. Torn mint and optional basil finish it with an herby lift that keeps every forkful interesting. Dress it just before serving so the greens stay crisp and the avocado holds its color.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp fresh orange juice
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
For the salad
- 5 oz baby arugula (about 5 lightly packed cups)
- 8 fresh figs, stemmed and quartered
- 2 ripe avocados, pitted, peeled, and sliced
- 2 navel oranges, supremed (peel and pith removed, segments cut free from membranes)
- 1 small shallot, very thinly sliced
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, fresh orange juice, honey, turmeric, and ginger until the honey dissolves. Drizzle in the olive oil in a thin, steady stream while whisking continuously until the dressing is emulsified and slightly thickened. Season with the sea salt and set aside.
- 2
Supreme the oranges: slice off the top and bottom of each orange, then stand it upright and cut away the peel and white pith following the curve of the fruit. Hold the orange over a bowl and cut each segment free from the membranes, letting the segments fall into the bowl. Squeeze the spent membranes over the bowl to catch any juice, then discard the membranes.
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