Eosinophilic Esophagitis Friendly Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette
This salad is a stunning celebration of late-summer produce, layering jammy quartered figs and silky peach slices over a bed of peppery arugula with fresh mint and basil torn right into the bowl. The apple cider vinaigrette ties everything together beautifully — a quick whisk of vinegar, honey, ground ginger, and turmeric creates a bright, lightly spiced dressing that feels anything but plain. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and this recipe is built entirely around ingredients that sidestep the usual culprits like dairy, wheat, eggs, soy, and nuts. Every component is whole and recognizable, so there's no guesswork about what's hiding in a sauce or a pre-made dressing. The technique is refreshingly simple — whisk, toss, arrange, and serve — making it an easy win on busy weeknights or a showstopper at a weekend table. A final pinch of flaky sea salt over the fruit is a small touch that makes the flavors pop in the best possible way.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For the salad
- 8 fresh figs, stemmed and quartered
- 2 ripe peaches or nectarines, pitted and sliced
- 5 oz arugula (about 5 lightly packed cups)
- ¼ small red onion, very thinly sliced
- ¼ cup fresh mint leaves, torn
- ¼ cup fresh basil leaves, torn
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, ground ginger, ground turmeric, and fine sea salt until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
- 2
Add the arugula, red onion, mint, and basil to a large salad bowl. Drizzle about two-thirds of the vinaigrette over the greens and toss gently until every leaf is lightly coated.
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