AIP Friendly Coconut Ranch Roasted Mushroom & Arugula Salad
Ranch dressing is one of those things that feels completely off the table when you're navigating an elimination-style protocol — but this coconut-based version brings all that creamy, herby comfort back in a big way. Full-fat coconut milk and coconut cream form the base, brightened with fresh lemon juice and apple cider vinegar, then loaded with chopped chives, dill, and parsley so it tastes genuinely fresh and complex. The mushrooms get roasted at high heat with turmeric and ginger until their cut sides are deeply golden and their edges crisp up just enough to add texture to every bite. Peppery baby arugula and paper-thin red onion round out the salad with a little sharpness that plays beautifully against the rich, cooling dressing. Every single ingredient here is clean and straightforward — no nightshades, no grains, no dairy, no eggs — so you can dig in without mentally cross-referencing a list. It serves four and comes together in under 35 minutes, which makes it an easy weeknight win or a genuinely impressive starter when you have people over.
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Learn more →Ingredients
4 servings
For the roasted mushrooms
- 1 lb cremini mushrooms, stems trimmed, halved
- 2 tbsp olive oil
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
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 small 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.
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp fine sea salt
For the salad
- 5 oz baby arugula
- ½ small red onion, very thinly sliced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- flaky sea salt, to taste
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the halved cremini mushrooms with 2 tbsp olive oil, 1/2 tsp fine sea salt, turmeric, and ginger until evenly coated. Spread in a single layer on the prepared baking sheet, cut-side down, leaving space between pieces.
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