AIP Friendly Fig & Sardine Salad with Apple Cider Vinegar Dressing
This salad is a genuinely surprising combination that earns its place on the table — sweet quartered figs, peppery arugula, and rich sardines come together in a way that feels both rustic and a little elegant. The apple cider vinegar dressing, whisked together with olive oil, raw honey, and a touch of ground ginger, ties everything into something bright and deeply satisfying. Eating this way can feel limiting at times, but this recipe leans into whole, unprocessed ingredients so naturally that nothing feels like a compromise. Sardines packed in olive oil are a brilliant protein here — no grains, no fillers, just clean, omega-rich fish that works beautifully against the sweetness of the figs. A handful of fresh parsley and optional torn mint lift the whole plate and keep it feeling fresh rather than heavy. It comes together in minutes with no cooking required beyond whisking the dressing, making it an easy win for two on a busy weeknight.
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Learn more →Ingredients
2 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 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 ~1/2 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 ginger
- ¼ tsp fine sea salt
For the salad
- 4 cups arugula, loosely packed
- 4 fresh figs, quartered
- 2 cans (4.25 oz each) sardines in olive oil, drained
- ¼ small red onion, very thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, ground ginger, and sea salt until the dressing is smooth and emulsified.
- 2
Add the arugula to a large bowl and drizzle with about two-thirds of the dressing. Toss until the leaves are lightly and evenly coated.
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