Eosinophilic Esophagitis Friendly Fig, Fennel & Orange Salad with Apple Cider Vinaigrette

This salad is a stunning combination of sweet figs, anise-scented fennel, and juicy orange segments tossed with peppery arugula and fresh mint — the kind of dish that looks like it came from a restaurant but comes together entirely at home. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and this recipe sidesteps the usual culprits entirely, relying on whole fruits, vegetables, and a handful of clean pantry staples. The apple cider vinaigrette is whisked together with raw honey, turmeric, and ginger — no dairy, no gluten, no soy, no eggs — just bright, layered flavor that coats every leaf and slice beautifully. Shaving the fennel paper-thin on a mandoline is the move here, giving it a delicate texture that softens slightly once dressed without losing its subtle sweetness. Supreming the oranges directly over the bowl means every drop of juice goes straight into the salad, adding natural brightness that makes the vinaigrette sing. A pinch of flaky sea salt at the end pulls everything together and gives each bite a satisfying finish. It's fresh, it's gorgeous on a platter, and it proves that eating around restrictions doesn't mean eating without joy.

About Fig

Fig 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 →