AIP Friendly Fig & Apple Cider Garden Salad
This vibrant salad is a genuine showstopper — sweet quartered figs, shaved fennel, crisp cucumber, and fresh mint all piled over a bed of mixed greens and finished with a golden, ginger-spiked dressing. The autoimmune protocol eliminates so many familiar salad components — seeds, nuts, nightshade-based dressings, and emulsifiers — that building something this satisfying can feel like a puzzle. Here, every single ingredient earns its place and clears those restrictions without any substitutions or workarounds. The dressing comes together with apple cider vinegar, honey, fresh ginger, turmeric, and olive oil, whisked into a silky emulsion that brings warmth and brightness without a single off-limits ingredient. Thinly shaved fennel and red onion add crunch and a subtle anise note that plays beautifully against the jammy figs. It serves four and comes together in minutes, making it just as practical for a weeknight as it is impressive enough for a dinner party spread. Serve it immediately so the greens stay crisp and the figs hold their gorgeous shape.
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Learn more →Ingredients
4 servings
For the salad
- 6 oz mixed greens (arugula, spinach, or spring mix)
- 8 fresh figs, stemmed and quartered
- 1 small fennel bulb, very thinly sliced (fronds reserved)
- 1 english cucumber, thinly sliced into rounds
- ¼ red onion, very thinly sliced
- ¼ cup fresh mint leaves
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- ⅓ cup extra-virgin olive oil
For serving
- reserved fennel fronds, roughly torn (optional)
Instructions
- 1
Make the dressing: in a small bowl, whisk together the apple cider vinegar, honey, grated ginger, turmeric, and sea salt until the honey is fully dissolved. Drizzle in the olive oil in a thin, steady stream while whisking constantly until the dressing is emulsified and slightly thickened.
- 2
Using a mandoline or a sharp knife, shave the fennel bulb into very thin slices. Place the sliced fennel and red onion in the large salad bowl.
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