Anti Inflammatory Ginger-Lime Herb Salad
About FigFig 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
- 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 noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!