Eosinophilic Esophagitis Friendly Gluten Free Mixed Green Salad
Total time15 min
Prep time15 min
Cook time0 min
4.7(26)
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Learn more →Ingredients
4 servings
For the salad
- 5 oz mixed greens
- 1 cup cherry tomatoes, halved
- 1 english cucumber, thinly sliced
- 4 radishes, thinly sliced
- ¼ cup sunflower seeds, toasted
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp honey
- 1 small garlic clove, finely grated
- salt and pepper, to taste
For serving
- ¼ cup shaved parmesan (optional)
Can be omittedshaved parmesan
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and grated garlic until smooth and emulsified. Season with salt and pepper to taste.
- 2
Add the mixed greens, cherry tomatoes, cucumber, and radishes to a large salad bowl.
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