AIP Friendly Ginger-Lime Garden Salad
This vibrant, crunchy salad is exactly the kind of dish that proves eating for healing doesn't have to feel like a sacrifice. Shredded purple cabbage, julienned carrots, crisp cucumber, and a generous handful of mixed greens come together in a bowl that's as beautiful as it is nourishing. The real star is the dressing — a bright, zippy blend of fresh lime juice, grated ginger, turmeric, and coconut aminos that delivers serious flavor without any of the usual off-limits ingredients like soy, grains, or nightshades. Coconut aminos steps in where soy sauce would normally go, giving that savory depth while keeping everything protocol-friendly. A touch of raw honey balances the citrus, and the olive oil emulsifies everything into a glossy, restaurant-worthy coat. It comes together in minutes with no cooking required, making it an easy weeknight side or a light lunch for four that feels anything but restrictive.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz mixed salad greens
- 2 cups purple cabbage, thinly shredded
- 1 large english cucumber, halved lengthwise and thinly sliced
- 2 medium carrots, peeled and julienned or coarsely grated
- ¼ cup fresh cilantro leaves
- 3 scallions (green tops only), thinly sliced
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 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
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh mint leaves, torn (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl or jar, whisk together the lime juice, coconut aminos, grated ginger, honey, and turmeric until the honey is fully dissolved.
- 2
Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Season with 1/4 tsp sea salt, then taste and adjust salt as needed.
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