AIP Friendly Ginger-Lime Zucchini Noodle Salad

Total time30 min

Prep time20 min

Cook time0 min

AIP Friendly Ginger-Lime Zucchini Noodle Salad

This bright, crunchy salad is exactly the kind of dish that makes clean eating feel genuinely exciting rather than like a compromise. Spiralized zucchini and julienned carrots form a satisfying, noodle-like base that's light yet filling, and the dressing — built from fresh lime juice, grated ginger, coconut aminos, turmeric, and a touch of honey — delivers bold, layered flavor without a single off-plan ingredient. Coconut aminos do a lot of heavy lifting here, standing in for soy-based sauces and keeping the whole bowl compliant while still giving that savory, slightly sweet depth you'd expect from an Asian-inspired dressing. One of the trickier parts of following the autoimmune protocol is finding recipes where the flavor payoff actually matches the effort, and this one absolutely delivers. Salting the zucchini first and squeezing out the excess moisture is a small but crucial step that keeps the noodles from going watery and diluting that gorgeous dressing. Fresh cilantro and optional mint add herby brightness right at the end, making each forkful feel fresh and alive. It serves four and comes together quickly, making it a reliable weeknight option or a standout addition to a weekend spread.

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Ingredients

4 servings

For the salad

4 medium zucchini (about 2 lb total)
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½ tsp salt
2 medium carrots, peeled and julienned or coarsely grated
4 scallions, thinly sliced
¼ cup fresh cilantro leaves

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
2 tbsp coconut aminos
2 tbsp extra-virgin olive oil
1 tbsp fresh ginger, finely grated
1 tsp lime zest
½ tsp ground turmeric
1 tsp 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.
¼ tsp salt

For serving

2 tbsp fresh mint leaves, torn (optional)
lime wedges, for serving (optional)

Instructions

1
Spiralize the zucchini into noodles using a spiralizer, or cut into thin ribbons with a julienne peeler. Place the noodles in a colander set over the sink, toss with 1/2 tsp salt, and let stand for 10 minutes until the zucchini has released some of its moisture.
2
While the zucchini drains, whisk together the lime juice, lime zest, coconut aminos, olive oil, grated ginger, turmeric, honey, and 1/4 tsp salt in a small bowl until smooth and fully combined.

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