AIP Friendly Coconut Ranch Zucchini Noodle Salad
Crisp zucchini noodles, cool cucumber, peppery radishes, and a shower of fresh herbs — this salad is vibrant, refreshing, and genuinely satisfying in a way that feels nothing like "health food." The real star is the coconut ranch dressing, which blends full-fat coconut milk and coconut cream with apple cider vinegar, garlic-infused olive oil, and a generous handful of dill, chives, and parsley to create something creamy, tangy, and deeply flavorful without a drop of dairy or nightshades. Classic ranch is usually off the table on an elimination-style protocol, but this version sidesteps every common trigger while still delivering that cool, herby richness you've been missing. Salting and squeezing the zucchini noodles before dressing them is the key step that keeps everything from turning watery — don't skip it. The whole thing comes together in well under an hour and serves four, making it an easy weeknight side or a light lunch that actually holds up. Ground turmeric and ginger add a subtle warmth to the dressing that makes it feel a little more complex than your average ranch. Toss it, taste it, and try not to eat it straight from the bowl before it hits the table.
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Learn more →Ingredients
4 servings
For the salad
- 4 medium zucchini (about 2 lb total)
- 1 tsp fine sea salt
- 1 english cucumber, thinly sliced into half-moons
- 6 radishes, thinly sliced
- 3 scallions (green tops only), thinly sliced
For the coconut ranch dressing
- ½ cup full-fat coconut milk
- 2 tbsp coconut cream
- 1 ½ tbsp apple cider vinegar
- 1 tbsp garlic-infused olive oil
- 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 chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- ½ tsp onion powder
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
Instructions
- 1
Place the spiralized zucchini noodles in a colander set over the sink. Toss with 1 tsp fine sea salt and let stand for 15 minutes, until the noodles have released visible moisture.
- 2
While the zucchini drains, whisk together the coconut milk, coconut cream, apple cider vinegar, and garlic-infused olive oil in a small bowl until smooth and uniform.
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