AIP Friendly Seafood Cobb Salad
This is the kind of salad that makes you forget you're eating clean — it's genuinely stunning on the plate and even better on the fork. Two kinds of seafood plus crispy bacon mean you're getting serious protein and satisfying richness without relying on any of the grains, legumes, nightshades, or eggs that the autoimmune protocol eliminates. The base of romaine and mixed greens gets layered with creamy avocado, jewel-toned beets, cool cucumber, and paper-thin radishes, so every bite has color, crunch, and contrast. What really ties it together is the apple cider vinegar dressing — whisked with olive oil, raw honey, fresh ginger, and thyme — which is bright and herby without a single ingredient that would raise a red flag on a strict elimination phase. Cooking the salmon in the same skillet used for the bacon means you're building flavor the smart way, and the shrimp come together in just a few minutes on top of that. It serves four, making it an easy option for a weeknight dinner or a meal-prep lunch that actually holds up. A scatter of fresh chives and optional parsley finish the whole thing off with a pop of green that looks like you spent way more time than you did.
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Learn more →Ingredients
4 servings
For the proteins
- 6 oz wild-caught salmon fillet, skin removed
- 6 oz large shrimp, peeled and deveined
- 4 strips uncured pork bacon, no added spices sugar or sugar
- 1 tbsp olive oil, divided
- ¼ tsp fine sea salt, for seasoning proteins
For the salad
- 1 large head romaine lettuce, chopped
- 2 cups mixed greens
- 2 medium avocados, pitted and sliced
- 1 medium english cucumber, sliced into half-moons
- 1 cup cooked beets, peeled and diced
- 4 radishes, thinly sliced
- 2 tbsp fresh chives, finely chopped
For the dressing
- 3 tbsp apple cider vinegar
- ½ cup olive oil
- 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.
- 1 tsp fresh ginger, finely grated
- 1 tsp fresh thyme leaves
- ¼ tsp fine sea salt, for dressing
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, 1/2 cup olive oil, honey, grated ginger, thyme leaves, and 1/4 tsp salt until the dressing is emulsified and slightly thickened. Set aside.
- 2
Cook the bacon strips in a large skillet over medium heat, turning once, until the fat has rendered and the strips are crisp and deep golden, about 6–8 minutes total. Transfer to a paper towel-lined plate and let cool, then break into rough pieces. Pour off all but a thin film of fat from the skillet.
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