AIP Friendly Mediterranean Mezze Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

This vibrant mezze-style salad is the kind of dish that makes eating for healing feel genuinely exciting rather than restrictive. Roasted beets bring deep, earthy sweetness, while crisp cucumber, briny Kalamata olives, and tender artichoke hearts layer in bold Mediterranean flavor — all without a single ingredient that conflicts with autoimmune protocol guidelines. A generous handful of fresh parsley and torn mint keeps everything bright and herbaceous, and the lemon-forward dressing — built on extra-virgin olive oil, fresh lemon juice, apple cider vinegar, turmeric, and ginger — ties it all together with a subtle anti-inflammatory warmth. One of the trickier parts of following AIP is finding salads that feel satisfying and complete rather than like a sad bowl of leaves, and this one genuinely delivers on both texture and substance. The beets roast low-effort in foil while you prep everything else, so the timing is relaxed and the whole thing comes together without stress. Optional diced avocado on top adds creaminess and healthy fat that makes each serving feel even more like a proper meal. It serves four and is just as good packed for lunch the next day, as long as you keep the dressing separate until you're ready to eat.

About Fig

Fig 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 roasted beets

2 medium beets (about 12 oz total), scrubbed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
See all
1 tbsp olive oil
¼ tsp fine sea salt

For the salad

1 can (14 oz) artichoke hearts in water, drained and quartered
Chef's tip
Choose canned artichoke hearts in water, not marinated.
1 english cucumber, halved lengthwise and sliced into half-moons
½ cup pitted kalamata olives, halved
1 cup loosely packed fresh flat-leaf parsley leaves
½ cup loosely packed fresh mint leaves, torn
4 scallions (green tops only), thinly sliced

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp apple cider vinegar
½ tsp dried oregano
¼ tsp ground turmeric
¼ tsp ground ginger
¼ tsp fine sea salt, plus more to taste

For serving

1 small avocado, pitted, peeled, and diced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Trim the beet tops and roots, then wrap each beet individually in foil. Place on a baking sheet and roast for 40–45 minutes, until a paring knife slides into the center with no resistance.
2
Remove the beets from the oven and let them rest, still wrapped, for 10 minutes. Unwrap, then rub the skins off with a paper towel. Cut the beets into ½-inch wedges and toss with 1 tbsp olive oil and ¼ tsp salt. Set aside to cool to room temperature.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!