AIP Friendly Ginger-Lime Watermelon Radish Salad
This salad is a showstopper the moment you slice into a watermelon radish and reveal that brilliant magenta interior — it's the kind of dish that makes people stop and ask what they're looking at. Thin-sliced radishes and cool cucumber get a quick salt rest to soften them just enough before being tossed with fresh scallions, cilantro, and torn mint for layers of bright, herby flavor. The dressing is where everything comes together: freshly squeezed lime juice, lime zest, finely grated ginger, and a touch of raw honey create a zingy, lightly sweet balance that feels anything but restrictive. Coconut aminos stand in for soy-based sauces and bring a subtle savory depth that makes the whole bowl taste more complex than its short ingredient list suggests. Following the autoimmune protocol often means giving up the convenience of bottled dressings loaded with off-limit additives, but this one comes together in a single small bowl with a whisk and a few minutes of prep. It serves four and is best eaten right away while the herbs are still vibrant and the vegetables have a little bite left to them.
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Learn more →Ingredients
4 servings
For the salad
- 4 medium watermelon radishes (about 12 oz total), scrubbed
- 1 english cucumber, halved lengthwise and thinly sliced
- 3 scallions, thinly sliced on the bias
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, torn
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
- 1 tbsp extra-virgin olive oil
- 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 fine sea salt, plus more to taste
- 1 tsp lime zest
Instructions
- 1
Using a mandoline or a sharp knife, slice the watermelon radishes as thinly as possible — about 1/16 inch — to reveal their magenta interior. Stack the slices and cut them into half-moons or leave them whole if small.
- 2
Place the sliced radishes and cucumber in a large mixing bowl. Sprinkle with a pinch of salt, toss gently, and let stand for 10 minutes until the vegetables release a little moisture and soften slightly.
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