Eosinophilic Esophagitis Friendly Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Fresh, vibrant, and ready in minutes, this spinach and strawberry salad is the kind of dish that makes healthy eating feel genuinely exciting. Juicy sliced strawberries, tender baby spinach, paper-thin red onion, and fragrant torn mint come together in a bowl that looks as stunning as it tastes. The honey balsamic vinaigrette — built from olive oil, apple cider vinegar, honey, garlic, and a hint of ground ginger — ties everything together with a bright, slightly sweet tang that coats every leaf perfectly. For anyone managing eosinophilic esophagitis, navigating salads and dressings can be tricky since store-bought options often hide trigger ingredients in long ingredient lists. Here, every component is straightforward and easy to verify, so you know exactly what's going into your bowl. Just whisk, toss, and serve immediately so the spinach stays crisp and the strawberries hold their shape. It's a genuinely satisfying meal or side that proves eating around dietary restrictions doesn't mean sacrificing flavor or color.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby spinach
- 1 lb fresh strawberries, hulled and sliced
- ¼ red onion, very thinly sliced
- ¼ cup fresh mint leaves, torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 clove garlic, finely grated
- ¼ tsp ground ginger
- ¼ tsp salt
Instructions
- 1
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, grated garlic, ground ginger, and salt until the dressing is smooth and emulsified.
- 2
Add the baby spinach, sliced strawberries, red onion, and torn mint to a large salad bowl.
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