Eosinophilic Esophagitis Friendly Ginger-Lime Herb Salad
Total time15 min
Prep time15 min
Cook time0 min
4.9(20)
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Learn more →Ingredients
4 servings
For the salad
- 5 oz mixed greens
- 2 medium carrots, peeled and shredded
- 1 english cucumber, thinly sliced into half-moons
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, torn
- 3 scallions, thinly sliced (green tops only)
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp raw honey
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 avocado, sliced (optional)
Instructions
- 1
In a small bowl or jar, combine the lime juice, lime zest, coconut aminos, grated ginger, and honey. Whisk together until the honey is fully dissolved.
- 2
Drizzle in the olive oil in a steady stream while whisking constantly until the dressing is emulsified and slightly thickened. Season with 1/4 tsp sea salt, then taste and adjust with more salt or lime juice as needed.
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