AIP Friendly Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

This bright, crunchy salad is exactly the kind of dish that proves eating for healing doesn't have to feel like a sacrifice. Thinly sliced Belgian endive forms a tender, slightly bitter base that pairs beautifully with julienned carrots, crisp radishes, fresh cilantro, and scallion greens — a combination that's as colorful as it is satisfying. The dressing is where everything comes together: fresh lime juice, finely grated ginger, coconut aminos, raw honey, and olive oil get whisked into a glossy, emulsified vinaigrette that coats every ribbon of vegetable with bold, zippy flavor. Coconut aminos stand in for soy-based sauces without a second thought, delivering that savory depth while keeping the whole bowl compliant with autoimmune protocol guidelines. Every single ingredient here is intentional — nothing processed, nothing that would raise a red flag for someone navigating an elimination phase. It comes together in minutes, serves four, and honestly looks impressive enough to bring to a dinner table without any explanation needed. A little optional lime zest over the top at the end adds one final pop of citrus that makes the whole thing sing.

About Fig

Fig 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 salad

3 heads belgian endive (about 12 oz total)
Endive Lettuce Belgian Endive Belgian Endive Lettuce California Endive Farms Organic Endives Endive Lettuce Belgian
See all
2 medium carrots, peeled and julienned or coarsely grated
4 radishes, thinly sliced
¼ cup fresh cilantro leaves
2 scallions, thinly sliced (green tops only)

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
1 tbsp coconut aminos
1 tsp fresh ginger, finely grated
1 tsp raw honey
Ingredient note
AIP 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.
3 tbsp extra-virgin olive oil
¼ tsp fine sea salt, plus more to taste

For serving

1 tsp lime zest (optional)

Instructions

1
In a small bowl, whisk together the lime juice, coconut aminos, grated ginger, and honey until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Season with 1/4 tsp fine sea salt.
2
Halve each endive head lengthwise, cut out the small triangular core at the base, then slice crosswise into 1/2-inch ribbons. Place 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!