AIP Friendly Fig & Melon Cucumber Salad with Apple Cider Vinegar Dressing
This salad is a stunning reminder that eating for healing doesn't have to feel like a compromise. Juicy quartered figs, cool honeydew cubes, and crisp cucumber half-moons come together in a bowl that looks like something from a high-end restaurant — but takes almost no effort to pull off. The dressing is a simple whisk of apple cider vinegar, honey, olive oil, and ground ginger, and it ties everything together with a bright, lightly sweet tang. Torn fresh mint and basil add an herbal lift that makes every bite feel alive. One of the trickier parts of following the autoimmune protocol is finding dishes that feel genuinely satisfying rather than stripped down, and this one delivers on both flavor and freshness without relying on any off-plan ingredients. A short 10-minute rest lets the fruit release its natural juices, deepening the flavor before you even plate it. Finish with a pinch of flaky sea salt and serve it to all four people at the table — nobody will guess it was designed around a dietary protocol.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the dressing
- 1 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.
- 2 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
For the salad
- 8 fresh figs, stemmed and quartered
- 3 cups honeydew melon, cut into 1-inch cubes
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ¼ cup fresh mint leaves, torn
- ¼ cup fresh basil leaves, torn
For serving
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, olive oil, fine sea salt, and ground ginger until the honey is fully dissolved and the dressing is smooth and slightly emulsified.
- 2
Combine the quartered figs, honeydew cubes, and cucumber half-moons in a large mixing bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!