Eosinophilic Esophagitis Friendly Fig & Radish Cucumber Salad with Apple Cider Vinaigrette
This bright, produce-forward salad is exactly the kind of dish that feels special without requiring much effort — cool cucumber rounds, peppery radish slices, and juicy quartered figs all tossed together with fresh mint and parsley for a bowl that looks stunning on any table. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and finding recipes that are genuinely satisfying — not just technically "safe" — can feel like a real challenge. Every ingredient here is straightforward and whole, with no dairy, no gluten, no soy, no eggs, and no nuts anywhere in the mix. The vinaigrette comes together in about 30 seconds using apple cider vinegar, olive oil, honey, and a pinch each of ground ginger and turmeric, giving the dressing a warm, golden depth that ties the whole salad together. Letting the cucumber and radishes sit in the dressing for ten minutes before adding the figs is a small step that makes a big difference — the vegetables soften just slightly and the sharper edges mellow into something really lovely. The figs bring a natural sweetness that balances the tang of the vinegar beautifully, and the torn herbs keep every bite feeling fresh and fragrant. It's the kind of salad you'll want to make on repeat all summer long.
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Learn more →Ingredients
4 servings
For the salad
- 1 english cucumber, thinly sliced into rounds
- 1 bunch radishes (about 10 radishes), thinly sliced
- 8 fresh figs, stemmed and quartered
- 3 tbsp fresh mint leaves, torn
- 2 tbsp fresh flat-leaf parsley, roughly chopped
For the vinaigrette
- 3 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp raw honey
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, ground ginger, ground turmeric, and sea salt until the honey is fully dissolved and the dressing is uniform in color, about 30 seconds.
- 2
Combine the sliced cucumber and radishes in a large mixing bowl. Pour about two-thirds of the vinaigrette over them and toss to coat. Let the vegetables sit for 10 minutes so the cucumber softens slightly and the radishes mellow.
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