AIP Friendly Fig & Collard Green Salad with Apple Cider Vinaigrette
Eating well on the Autoimmune Protocol can feel limiting, especially when you're craving something that actually looks and tastes exciting — but this salad delivers on every front. Massaging the collard green ribbons with sea salt is the secret move here: it breaks down the tough fibers so the leaves turn silky and deeply flavorful rather than bitter and chewy. The vinaigrette pulls together apple cider vinegar, honey, freshly grated ginger, and turmeric into something bright and a little warming, with no off-limits ingredients in sight. Juicy quartered figs and jewel-like pomegranate arils bring natural sweetness and a pop of color that makes the whole bowl feel genuinely celebratory. A thin scatter of red onion adds just enough sharpness to keep things interesting without overwhelming the fruit. Everything comes together in about 20 minutes, and the recipe makes four servings, so it works beautifully as a weekday lunch or an impressive starter for guests.
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch collard greens (about 10 oz), stems removed, leaves thinly sliced into ribbons
- ½ tsp fine sea salt, divided
- 8 fresh figs, stemmed and quartered
- ¼ small red onion, very thinly sliced
- ¼ cup pomegranate arils
For the vinaigrette
- 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 cup extra-virgin olive oil
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the collard green ribbons in a large mixing bowl and sprinkle with 1/4 tsp of the salt. Using both hands, massage the leaves firmly for 2–3 minutes until they darken, soften noticeably, and reduce in volume by about half.
- 2
In a small bowl or jar, whisk together the apple cider vinegar, honey, grated ginger, turmeric, and remaining 1/4 tsp salt until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened.
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