AIP Friendly Coconut-Ranch Cucumber Melon Salad
This bright, cooling salad is exactly the kind of dish that makes warm-weather eating feel effortless — crisp cucumber half-moons and juicy cantaloupe cubes tossed in a creamy, herb-packed dressing that somehow tastes indulgent without a drop of dairy. The dressing is the real star here, built from full-fat coconut milk and coconut cream whisked together with apple cider vinegar, lemon juice, fresh chives, dill, and parsley for that classic ranch flavor profile — no buttermilk, no mayo, no nightshades required. For anyone navigating the autoimmune protocol, ranch-style dressings are usually the first thing to disappear from the table, so having a version that checks every box is genuinely exciting. Salting and draining the cucumbers before dressing them is a small but smart step that keeps everything crisp rather than watery, which means leftovers actually hold up in the fridge. The scallion greens add a mild oniony bite without the fructan load of the white parts, and a handful of torn mint leaves at the end lifts the whole bowl into something that feels almost fancy. It serves four and comes together quickly enough to be a weeknight side, but it's also the kind of salad you'd proudly bring to a summer gathering.
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Learn more →Ingredients
4 servings
For the coconut-ranch dressing
- ½ cup full-fat coconut milk
- 2 tbsp coconut cream
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 clove garlic, finely grated
- 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
- ¼ tsp onion powder
- ¼ tsp ground ginger
- ½ tsp salt
For the salad
- 2 english cucumbers, halved lengthwise and sliced into ¼-inch half-moons
- 3 cups cantaloupe, cut into ¾-inch cubes
- 3 scallions, thinly sliced (green tops only)
- ¼ tsp salt, for salting cucumbers
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Place the sliced cucumbers in a colander set over the sink, toss with 1/4 tsp salt, and let stand for 15 minutes until the cucumbers have released some of their liquid. Pat dry with paper towels.
- 2
While the cucumbers drain, whisk together the coconut milk, coconut cream, apple cider vinegar, lemon juice, grated garlic, chives, dill, parsley, onion powder, ground ginger, and 1/2 tsp salt in a small mixing bowl until smooth and well combined. Taste and adjust salt if needed.
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