AIP Friendly Coconut Ranch Avocado Citrus Salad
This salad is a bright, stunning bowl that proves eating for gut and immune health doesn't have to feel like a sacrifice. Creamy sliced avocado, juicy orange and grapefruit segments, crisp cucumber, and peppery radish are layered over mixed greens for a combination that's as beautiful to look at as it is satisfying to eat. The real star is the coconut ranch dressing — made by whisking thick coconut cream with apple cider vinegar, lemon, and a generous handful of fresh chives, dill, and parsley. It delivers that cool, herby ranch flavor you might think is off the table, without any dairy, eggs, or nightshades. Letting the dressing rest for ten minutes before serving makes a real difference, giving the herbs time to bloom and the flavors to come together into something that tastes like it took far more effort than it did. Everything comes together in minutes once your coconut milk has chilled overnight, making this a genuinely easy weeknight option or a showstopper for a weekend lunch. Serves four, and it disappears fast.
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Learn more →Ingredients
4 servings
For the coconut ranch dressing
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 2 tbsp fresh parsley, finely chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground ginger
- ¼ tsp fine sea salt, plus more to taste
For the salad
- 5 oz mixed greens
- 2 ripe avocados, pitted, peeled, and sliced
- 2 navel oranges, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1 small cucumber, thinly sliced
- 3 radishes, thinly sliced
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Open the refrigerated can of coconut milk and scoop the thick, solidified cream from the top into a small mixing bowl, leaving the watery liquid behind. You should have about 1/2 cup of thick coconut cream.
- 2
Add the apple cider vinegar, lemon juice, lemon zest, chives, dill, parsley, garlic powder, onion powder, ground ginger, and sea salt to the coconut cream. Whisk until smooth and well combined. Taste and adjust salt as needed. Set the dressing aside for 10 minutes to allow the herbs to bloom and the flavors to meld.
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