AIP Friendly Ginger-Lime Herb Salad
This bright, herb-forward salad is the kind of dish that makes eating clean feel genuinely exciting rather than like a compromise. Shredded carrots, crisp cucumber half-moons, and a generous handful of fresh cilantro and torn mint come together over a bed of mixed greens for a bowl that's as beautiful as it is satisfying. The dressing is where the real magic happens — freshly squeezed lime juice, grated ginger, coconut aminos, and a touch of raw honey whisk into a glossy, emulsified vinaigrette that coats every leaf without any of the soy, seed oils, or additives that make store-bought dressings a minefield on this protocol. Coconut aminos do a lot of heavy lifting here, delivering that savory, slightly sweet depth you'd normally get from soy sauce — completely in bounds and genuinely delicious. Scallion greens keep the allium flavor present without the fructans of the white bulb, a small but thoughtful detail that adds up. Sliced avocado on top makes it a more substantial plate and adds a creamy richness that rounds out all that citrusy brightness. This one serves four and comes together in minutes, making it an easy weeknight staple or a stunning starter when you're cooking for a crowd.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz mixed greens
- 2 medium carrots, peeled and shredded
- 1 english cucumber, thinly sliced into half-moons
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, torn
- 3 scallions, thinly sliced (green tops only)
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 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.
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 avocado, sliced (optional)
Instructions
- 1
In a small bowl or jar, combine the lime juice, lime zest, coconut aminos, grated ginger, and honey. Whisk together until the honey is fully dissolved.
- 2
Drizzle in the olive oil in a steady stream while whisking constantly until the dressing is emulsified and slightly thickened. Season with 1/4 tsp sea salt, then taste and adjust with more salt or lime juice as needed.
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