AIP Friendly Salmon and Avocado Salad

Total time25 min

Prep time15 min

Cook time10 min

Crispy-skinned salmon over a vibrant bed of greens, creamy avocado, cool cucumber, earthy grated beet, and bright scallion tops — this is the kind of bowl that looks like it took serious effort but comes together in under 30 minutes for four people. The salmon fillets are rubbed with turmeric and ginger before hitting a hot skillet, giving each piece a golden, fragrant crust that holds up beautifully when laid skin-side up over the salad. Following an autoimmune protocol means navigating a long list of off-limits ingredients, and salads can be surprisingly tricky when dressings sneak in grains, legumes, or nightshade-based spices. Here, the dressing is simply olive oil, apple cider vinegar, and a touch of honey — clean, tangy, and completely compliant without sacrificing any flavor. Every ingredient on the plate is whole and unprocessed, from the fresh beet you grate yourself to the scallion greens that add a gentle onion note without the fructan-heavy white parts. It's a genuinely satisfying meal that doesn't feel like a compromise, and the color alone makes it worth putting on the table.

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Ingredients

4 servings

For the salmon

4 salmon fillets (about 6 oz each), skin-on
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1 tbsp olive oil
½ tsp fine sea salt
¼ tsp ground turmeric
¼ tsp ground ginger

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
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 fine sea salt

For the salad

5 oz mixed greens
2 ripe avocados, pitted, peeled, and sliced
1 english cucumber, thinly sliced
1 medium beet, peeled and coarsely grated
3 scallions (green tops only), thinly sliced

For serving

2 tbsp fresh parsley, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
In a small bowl or jar, whisk together 3 tbsp olive oil, apple cider vinegar, honey, and 1/4 tsp salt until the dressing is smooth and emulsified. Set aside.
2
Pat the salmon fillets dry with paper towels. In a small bowl, combine the turmeric, ginger, and 1/2 tsp salt, then rub the mixture evenly over the flesh side of each fillet.

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