AIP Friendly Coconut-Ranch Watermelon Radish Salad
Ranch dressing is one of those flavors that feels completely off the table when you're navigating the autoimmune protocol — buttermilk, mayonnaise, and a long list of nightshade-based seasonings tend to rule it out fast. This version flips the script entirely, building that creamy, herby tang from full-fat coconut milk, coconut cream, apple cider vinegar, and a generous handful of fresh chives, dill, and parsley. Garlic-infused olive oil brings in that savory depth without the raw garlic, and a pinch of turmeric and ginger round things out beautifully. The star of the salad itself is the watermelon radish — thinly sliced and briefly salted so it softens just enough to soak up the dressing while keeping a satisfying bite. Carrot matchsticks, cool cucumber, and a bed of mixed greens round out the bowl with color and crunch. Letting the dressing rest for 15 minutes before tossing is a small step that makes a real difference, giving the herbs time to bloom and the dressing to thicken into something that clings to every leaf. It serves four and comes together quickly, making it an easy weeknight side or a genuinely impressive starter when you want something that looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the coconut-ranch dressing
- ⅓ cup full-fat coconut milk
- 2 tbsp 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.
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
- ⅛ tsp ground turmeric
For the salad
- 3 medium watermelon radishes (about 12 oz total), peeled and very thinly sliced
- 4 cups mixed greens or arugula
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 medium cucumber, halved lengthwise and thinly sliced
- 3 scallions (green tops only), thinly sliced
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- fresh dill sprigs (optional)Ingredient note
AIP 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.
Instructions
- 1
In a small mixing bowl, whisk together the full-fat coconut milk, coconut cream, apple cider vinegar, and lemon juice until smooth and combined.
- 2
Whisk in the garlic-infused olive oil, chives, dill, parsley, sea salt, ground ginger, and ground turmeric until the dressing is uniform and pale green-flecked. Taste and adjust salt if needed. Set aside for 15 minutes to allow the herbs to bloom and the dressing to thicken slightly.
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