Eosinophilic Esophagitis Friendly Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs are the kind of ingredient that make a simple salad feel genuinely special, and here they do exactly that — their jammy sweetness playing off peppery arugula and a bright tangle of basil, mint, parsley, and thyme. The apple cider vinaigrette pulls everything together with a gentle tang, a whisper of turmeric and ginger, and just enough honey to round out the edges. For anyone managing eosinophilic esophagitis, finding flavorful food that avoids common trigger ingredients can feel like a constant negotiation, but this salad is built entirely from whole, clean components with no dairy, wheat, soy, eggs, or nuts anywhere in sight. The dressing comes together in minutes — just whisk, stream in the olive oil, and you have something that tastes far more considered than the effort involved. Using only the green tops of scallions keeps the allium flavor light and easy, while the layered herbs give every bite a freshness that feels almost garden-to-bowl. Serve it immediately after tossing so the arugula stays lively and the figs hold their shape against the vinaigrette.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For the salad
- 8 fresh figs, stemmed and quartered
- 5 oz baby arugula
- ¼ cup fresh basil leaves, torn
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 scallions (green tops only), thinly sliced
- 1 tbsp fresh thyme leaves
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, ginger, and fine sea salt until the honey dissolves and the mixture is uniform in color.
- 2
Drizzle in the olive oil in a thin, steady stream while whisking constantly until the vinaigrette is emulsified and slightly thickened.
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