AIP Friendly Mediterranean Cucumber and Olive Salad
This bright, refreshing salad is everything you want on a warm day — crisp cucumber half-moons, briny Kalamata olives, and a zippy lemon-turmeric dressing that ties it all together in minutes. The autoimmune protocol can make Mediterranean-style eating feel tricky, since so many classic recipes lean on nightshades, grains, or dairy, but this one sidesteps all of that without sacrificing any of the bold, sunny flavor the cuisine is known for. Salting and draining the cucumbers first is a small step that makes a big difference, keeping the salad crisp rather than watery by the time it hits the table. Fresh parsley and torn mint leaves add a layer of herbal brightness that feels genuinely restaurant-worthy, and the optional fresh oregano takes it even further if you have it on hand. The dressing comes together with a quick whisk — olive oil, fresh lemon juice, zest, garlic, and a touch of turmeric for warmth and color. It serves four and is ready to eat right away, making it an easy weeknight side or a crowd-pleasing addition to any gathering where clean ingredients matter.
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Learn more →Ingredients
4 servings
- 2 english cucumbers (about 1 ½ lb total), halved lengthwise and sliced into ¼-inch half-moons
- ¾ cup pitted kalamata olives, halved
- ⅓ cup thinly sliced red onion
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, roughly torn
- 1 tbsp fresh oregano leaves, roughly chopped (optional)
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely minced
- ¼ tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
Instructions
- 1
Place the sliced cucumber in a colander set over the sink, sprinkle with a pinch of salt, and toss to coat. Let stand for 10 minutes, then pat dry with paper towels.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, turmeric, and 1/2 tsp salt until the dressing is uniform and slightly emulsified.
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