AIP Friendly Coconut-Ranch Brussels Sprout Salad
Ranch dressing is one of those flavors that feels completely off the table when you're navigating an elimination protocol — but this salad pulls it off beautifully using full-fat coconut milk and coconut cream as the creamy base. Fresh chives, parsley, and dill do the heavy lifting to deliver that herby, tangy ranch character, while apple cider vinegar and garlic-infused olive oil round out the dressing without any of the usual problematic ingredients. Thinly shaved Brussels sprouts soak up every bit of that dressing after a short rest, turning tender and deeply flavorful in a way that raw sprouts rarely achieve on their own. Crispy uncured bacon — cooked plain, no added spices — adds smoky crunch and richness that makes this feel genuinely satisfying rather than like a compromise. Sliced radishes and scallion greens bring a fresh, peppery bite that keeps the whole bowl lively. This comes together in well under 30 minutes and serves four, making it an easy weeknight side or a lunch you'll actually look forward to. It's the kind of dish that reminds you how good clean eating can taste when the flavors are done right.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb brussels sprouts, tough outer leaves removed, thinly shaved or sliced
- 4 strips uncured pork bacon, no added spices
- 4 radishes, thinly sliced
- 2 scallions, thinly sliced (green tops only)
For the dressing
- ⅓ cup full-fat coconut milk
- 3 tbsp coconut cream
- 1 tbsp apple cider vinegar
- 1 tsp garlic-infused olive oil
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 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.
- ¼ tsp ground ginger
- ¼ tsp turmeric
- ½ tsp salt, plus more to taste
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning once, until the fat has rendered and the strips are crisp, about 7–9 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into bite-sized pieces.
- 2
While the bacon cooks, use a sharp knife or mandoline to shave the Brussels sprouts into thin slices, starting from the top and working toward the stem end. Discard the stem ends. Place the shaved sprouts in a large mixing bowl.
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