AIP Friendly Coconut Ranch Endive Salad
Ranch dressing is one of those flavors that feels completely off the table when you're navigating an elimination protocol — dairy-free, egg-free, and still somehow creamy and herbaceous sounds like a tall order. This salad pulls it off beautifully by building the dressing from coconut cream whisked with apple cider vinegar, fresh lemon juice, and garlic-infused olive oil, then loaded with chopped chives, dill, and parsley. Letting the dressing rest for ten minutes before tossing is a small but smart step that lets the herbs bloom and the flavors come together in a way that genuinely tastes like the real thing. The base of crisp Belgian endive leaves, shredded radicchio, cool cucumber, and scallion greens gives you plenty of texture and a slight bitterness that plays perfectly against the creamy, tangy dressing. Everything comes together in minutes, and the recipe makes four generous servings, so it works just as well as a weeknight side as it does for a casual lunch spread. It's the kind of dish that reminds you that eating with restrictions doesn't have to mean eating boring food.
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Learn more →Ingredients
4 servings
For the coconut ranch dressing
- ½ cup coconut cream
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp garlic-infused olive oil
- 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 onion powder
- ¼ tsp fine sea salt
For the salad
- 4 heads belgian endive (about 1 lb total), leaves separated
- 1 small head radicchio (about 4 oz), thinly shredded
- 2 scallions (green tops only), thinly sliced
- 1 small cucumber (about 6 oz), halved lengthwise and thinly sliced
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
In a small mixing bowl, whisk together the coconut cream, apple cider vinegar, lemon juice, and garlic-infused olive oil until smooth and fully combined.
- 2
Add the chives, dill, parsley, onion powder, and sea salt to the dressing and whisk again until evenly incorporated. Let the dressing rest for 10 minutes so the herbs bloom and the flavors meld.
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