Eosinophilic Esophagitis Friendly Whole30 Turkey, Avocado & Olive Snack Plate
This snack plate is the kind of effortless, no-cook spread that looks impressive but comes together in minutes. Creamy avocado, briny Castelvetrano or Kalamata olives, crisp cucumber rounds, and juicy cherry tomatoes are arranged alongside tender sliced turkey for a meal that feels satisfying without being heavy. For anyone managing eosinophilic esophagitis, the real challenge is finding packaged proteins that don't sneak in problematic additives — which is why the recipe specifically calls for checking the turkey label for a clean, minimal ingredient list free of added sugar, sulfites, or carrageenan. A drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice tie everything together beautifully without relying on any sauces or dressings that could hide unwanted ingredients. The textures here are gentle and varied, making each bite easy to enjoy. Fresh parsley or chives add a bright, herby finish if you want a little extra color on the board.
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Learn more →Ingredients
2 servings
- 6 oz sliced turkey breast
- 1 large ripe avocado, halved, pitted, and sliced
- ½ cup pitted castelvetrano or kalamata olives
- ½ english cucumber, sliced into rounds
- ½ cup cherry tomatoes, halved
- 1 tbsp extra-virgin olive oil
- ¼ tsp flaky sea salt
- ¼ tsp black pepper
- 1 tsp fresh lemon juice
- 1 tbsp fresh parsley or chives, roughly chopped (optional)
Instructions
- 1
Check the turkey breast label to confirm no added sugar, sulfites, or carrageenan — look for an ingredients list that contains only turkey, water, and salt (or similar minimal ingredients).
- 2
Halve, pit, and slice the avocado. Squeeze the lemon juice over the slices to prevent browning.
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