AIP Friendly Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette

Total time15 min

Prep time15 min

Cook time0 min

4.6

(17)

AIP Friendly Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette

This salad is a stunning celebration of late-summer produce — jammy quartered figs, juicy sliced peaches, and peppery arugula all come together in a bowl that looks like it belongs on a restaurant menu. The homemade apple cider vinaigrette is where the magic really happens: a quick whisk of vinegar, honey, ground ginger, and turmeric creates a bright, lightly spiced dressing that ties every element together beautifully. Torn fresh mint and basil add an herby lift that makes each bite feel layered and alive. For anyone navigating the autoimmune protocol, salads can feel repetitive fast, but this one leans into bold, compliant flavors — no grains, no nightshades, no nuts, just whole ingredients doing serious work. The dressing comes together in under two minutes, and the whole salad is on the table in one quick assembly, making it a genuinely easy option for weeknight dinners or a gorgeous starter when you're hosting. A pinch of flaky sea salt over the fruit at the end is a small step that makes a big difference, so don't skip it. Serves four, and honestly, it disappears fast.

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Ingredients

4 servings

For the vinaigrette

3 tbsp apple cider vinegar
1 tbsp honey
Ingredient note
AIP 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.
¼ tsp ground ginger
¼ tsp ground turmeric
¼ tsp fine sea salt
3 tbsp extra-virgin olive oil

For the salad

8 fresh figs, stemmed and quartered
2 ripe peaches or nectarines, pitted and sliced
5 oz arugula (about 5 lightly packed cups)
¼ small red onion, very thinly sliced
¼ cup fresh mint leaves, torn
¼ cup fresh basil leaves, torn
flaky sea salt, to taste

Instructions

1
In a small bowl, whisk together the apple cider vinegar, honey, ground ginger, ground turmeric, and fine sea salt until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
2
Add the arugula, red onion, mint, and basil to a large salad bowl. Drizzle about two-thirds of the vinaigrette over the greens and toss gently until every leaf is lightly coated.

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