AIP Friendly Basil & Fresh Herb Salad with Coconut-Herb Dressing
This salad is a genuine celebration of fresh herbs — generous handfuls of basil, parsley, and mint layered over mixed greens with delicate ribbons of shaved zucchini and sliced scallion tops. It's bright, aromatic, and surprisingly filling for something so light, making it a perfect lunch or a stunning starter for four. The coconut-herb dressing is where the magic really happens: olive oil, coconut aminos, fresh lemon juice, lemon zest, grated garlic, and a pinch of turmeric come together into a silky, tangy vinaigrette that coats every leaf beautifully. Coconut aminos do the heavy lifting here, delivering that savory, slightly sweet depth you'd normally get from soy sauce — without any of the ingredients that don't work for this style of eating. Eating this way often means giving up the convenience of bottled dressings loaded with off-limits additives, so having a quick, whisk-together option like this one is genuinely useful. The whole thing comes together in minutes, and the result looks far more impressive than the effort involved. Serve it immediately so the herbs stay vibrant and the zucchini ribbons keep their delicate texture.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz mixed salad greens
- 1 cup fresh basil leaves, loosely packed
- ½ cup fresh flat-leaf parsley leaves
- ¼ cup fresh mint leaves
- 2 scallions, thinly sliced (green tops only)
- 1 small zucchini, shaved into thin ribbons with a vegetable peeler
For the dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp coconut aminos
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely grated
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh lemon juice, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, coconut aminos, 2 tbsp lemon juice, lemon zest, grated garlic, turmeric, and 1/4 tsp salt until the dressing is smooth and emulsified.
- 2
In a large salad bowl, combine the mixed greens, basil leaves, parsley, mint, scallion greens, and zucchini ribbons.
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