Eosinophilic Esophagitis Friendly Fig & Watermelon Radish Salad with Apple Cider Vinaigrette
This salad is a genuine showstopper — paper-thin slices of watermelon radish reveal their vivid magenta rings against plump, jammy figs and a bed of peppery baby arugula. It's the kind of dish that looks like it took serious effort but comes together with just a knife, a whisk, and a handful of fresh ingredients. For anyone managing eosinophilic esophagitis, finding recipes that are both safe and genuinely exciting to eat can feel like a tall order, but this one delivers on both fronts. Every component here is whole and unprocessed — no hidden additives, no common trigger-heavy ingredients lurking in a sauce or marinade. The vinaigrette is whisked together from apple cider vinegar, raw honey, ground ginger, olive oil, and sea salt, so you know exactly what's going into it. Torn fresh mint adds a cooling brightness that plays beautifully against the sweet figs and the slight bite of the radish. Serve it immediately after dressing so the arugula stays lively and the radish slices hold their gorgeous translucent edges.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium watermelon radishes, trimmed
- 8 fresh figs, stemmed and quartered
- 4 cups baby arugula
- ¼ cup fresh mint leaves, torn
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Using a mandoline or a sharp knife, slice the watermelon radishes into rounds about 1/16-inch thick, thin enough to be translucent at the edges and show their magenta interior.
- 2
In a small bowl or jar, whisk together the apple cider vinegar, honey, ground ginger, and sea salt until the honey dissolves. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
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