Eosinophilic Esophagitis Friendly Quinoa Avocado Salad with Turmeric Lemon Dressing
Eating well with eosinophilic esophagitis often means navigating a long list of common trigger foods, and finding a meal that's both safe and genuinely satisfying can feel like a tall order. This bright, hearty salad delivers on both counts. Fluffy quinoa forms a protein-rich base, layered with creamy avocado, crisp cucumber, juicy cherry tomatoes, and a handful of fresh herbs that make every bite feel alive. The dressing is where things really shine — ground turmeric and ginger give it a warm, golden depth, while fresh lemon juice and zest keep it light and zippy. Dry-roasted pumpkin seeds add a satisfying crunch without leaning on any of the top allergens that make so many salad toppings off-limits. Letting the quinoa cool before tossing everything together is a small but important step that keeps the avocado from going mushy and the vegetables from wilting. It's the kind of bowl that looks impressive enough to serve to guests but comes together with minimal fuss.
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Learn more →Ingredients
4 servings
For the salad
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
- 2 ripe avocados, pitted, peeled, and diced
- 1 cup cherry tomatoes, halved
- 1 english cucumber, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, roughly chopped
- ¼ cup fresh mint, roughly chopped
- ¼ cup dry-roasted pumpkin seeds
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1½ lemons)
- 1 tsp lemon zest
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 garlic clove, minced
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
- 1
Combine the rinsed quinoa, water, and ¼ tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa tails have unfurled.
- 2
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool for at least 10 minutes, until no longer steaming.
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