Candida Diet Friendly Basil & Fresh Herb Salad with Coconut-Herb Dressing
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Learn more āIngredients
4 servings
For the salad
- 5 oz mixed salad greens
- 1 cup fresh basil leaves, loosely packed
- Ā½ cup fresh flat-leaf parsley leaves
- Ā¼ 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
- Ā¼ cup extra-virgin olive oil
- 2 tbsp coconut aminos
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 1/2 teaspoons per serving, which is likely fine.
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely grated
- Ā¼ tsp ground turmeric
- Ā¼ 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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