Eosinophilic Esophagitis Friendly Fig & Collard Green Salad with Apple Cider Vinaigrette
Collard greens might not be the first thing you reach for when building a salad, but massaging them with a little salt transforms the leaves into something genuinely tender and crave-worthy. The combination of sweet fresh figs, jewel-bright pomegranate arils, and paper-thin red onion makes every forkful feel a little luxurious. A quick apple cider vinegar dressing with honey, ginger, and turmeric ties it all together — bright, lightly sweet, and just complex enough to feel special without any complicated technique. For anyone navigating eosinophilic esophagitis, finding a salad that's both safe and satisfying can feel like a tall order, especially when so many dressings and toppings are loaded with trigger ingredients. This one keeps things clean and straightforward — every component is whole and recognizable, with no hidden additives or allergen-heavy shortcuts. The ten-minute rest after dressing the greens isn't just a nice tip; it genuinely softens the collards so they're easy to eat and enjoy. Fresh parsley is optional, which makes it simple to customize based on individual tolerances. It's the kind of dish that proves eating within a restricted framework doesn't have to mean settling for less.
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
4 servings
For the salad
- 1 large bunch collard greens (about 10 oz), stems removed, leaves thinly sliced into ribbons
- ½ tsp fine sea salt, divided
- 8 fresh figs, stemmed and quartered
- ¼ small red onion, very thinly sliced
- ¼ cup pomegranate arils
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ cup extra-virgin olive oil
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the collard green ribbons in a large mixing bowl and sprinkle with 1/4 tsp of the salt. Using both hands, massage the leaves firmly for 2–3 minutes until they darken, soften noticeably, and reduce in volume by about half.
- 2
In a small bowl or jar, whisk together the apple cider vinegar, honey, grated ginger, turmeric, and remaining 1/4 tsp salt until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!