AIP Friendly Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet figs, anise-scented fennel, juicy orange segments, and peppery arugula — the kind of dish that looks like it took serious effort but comes together in minutes. The apple cider vinegar vinaigrette is whisked with raw honey, turmeric, and ginger, giving it a warm, golden depth that ties every element together beautifully. Every single ingredient here is naturally compliant with the autoimmune protocol, so there's no swapping, substituting, or second-guessing — just clean, whole foods doing what they do best. Shaving the fennel paper-thin is the move that makes this salad feel genuinely elegant, and the torn fresh mint and reserved fennel fronds add a brightness that keeps each bite lively. A finishing pinch of flaky sea salt over the top pulls everything into focus. Serves four, making it an easy choice for a weeknight starter or a weekend lunch that feels a little special.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 2 tbsp apple cider vinegar
- 1 tsp raw honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 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.
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
For the salad
- 1 large fennel bulb (about 12 oz), fronds reserved
- 2 large navel oranges
- 8 fresh figs, stemmed and quartered
- 2 cups arugula
- 3 tbsp fresh mint leaves, torn
For serving
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, and ginger until the honey dissolves. Drizzle in the olive oil in a thin stream, whisking constantly, until the dressing is emulsified and slightly thickened. Season with the fine sea salt and set aside.
- 2
Trim the fennel bulb: cut off the stalks, halve the bulb lengthwise, and remove the tough core with a V-cut. Using a mandoline or a sharp knife, shave the fennel crosswise into thin slices, about 1/16-inch thick. Place in a large mixing bowl. Roughly chop 2 tablespoons of the reserved fennel fronds and add them to the bowl.
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