AIP Salads to go With Your Summer Grilling

A tasty salad is an integral part of summer entertaining. Especially if you can make them ahead of time letting you relax the day of your BBQ. Chef Ann has taken soem classics and converted them to follow the Autoimmune Protocol. They are every bit as delicious as their non AIP versions. Give them a try!

Marinated Cucumber and Onion Salad

A classic summer salad that everyone loves, sure to be a hit if you are planning a picnic or BBQ. This is a very basic, strict AIP recipe that you can add to if you like.

5 cucumbers

1 red onion

1 cup apple cider vinegar

¼ cup honey

½ cup water

1 tsp. sea salt

Peel and slice cucumbers thinly. Peel and slice onion thinly. Mix together in bowl. Whisk together apple cider vinegar, honey, water and salt and pour over the cucumbers. Toss well to coat. Keep refrigerated until ready to serve. Cool fact; you can make this the day before then toss just before serving.

Pickled Vegetable Salad

I love keeping a jar of these around for when I need a little something. It reminds me of my youth. In Southern California, if a Mexican restaurant had a salsa bar there would be a bowl of pickled vegetables. With jalapenos, but since they arent AIP weve left them out of this recipe.

(2) 24 oz canning jars

4 cups cauliflower florets (approx. 1 small head)

¾ cup sliced carrot (approx 1 large carrot)

¾ cup sliced celery

½ yellow onion, sliced

2 garlic cloves

2¼ cup apple cider vinegar

2¼ cup water

2 tbsp sea salt

½ tsp. dried oregano

2 bay leaves

Instructions

Divide vegetables and seasonings among the two jars.

In a sauce pan, bring water, vinegar, and salt to a boil. When the salt has dissolved, pour the liquid over the vegetables in the jars.

Once room temperature, place lid on and refrigerate.

Pickled Vegetable Salad

(2) 24 oz canning jars

4 cups cauliflower florets (approx. 1 small head)

¾ cup sliced carrot (approx 1 large carrot)

¾ cup sliced celery

½ yellow onion, sliced

2 garlic cloves

2¼ cup apple cider vinegar

2¼ cup water

2 tbsp sea salt

½ tsp. dried oregano

2 bay leaves

Instructions

Divide vegetables and seasonings among the two jars.

In a sauce pan, bring water, vinegar, and salt to a boil. When the salt has dissolved, pour the liquid over the vegetables in the jars.

Once room temperature, place lid on and refrigerate.

Broccoli Crunch Salad

I think everyone has a version of this salad that they love. A popular dish to take to potlucks, the ingredients have been tweaked a bit to make it AIP. Just like the old recipes this one can be made the day ahead. In fact it tastes better the next day.

8 cups broccoli cut into bite sized pieces

1/3 cup red onion diced

1/2 cup dried cranberries

1 cup shredded carrots

1/2 cup cooked bacon, chopped

3 tablespoons cider vinegar

2 tablespoons honey

1 cup coconut cream

Sea salt

Whisk together cider vinegar, honey, coconut cream, and salt in a medium bowl. Set aside.

In a large bowl, combine broccoli, onion, cranberries, carrots, and chopped bacon. Pour the prepared dressing over and mix well.

Refrigerate for an hour before serving.

Carrot Tabbouleh

This is a delicious take on a traditional dish. Typically Tabouleh is made with either Bulgar Wheat or Couscous. Chef Ann has replaced those non AIP ingredients with riced carrots. The dish has a bright fresh flavor that you will enjoy. It will last a couple days in the refrigerator. Enjoy!