AIP • Paleo • Gluten free • Grain free • Dairy free • Nut free • Nightshade free
I love a nightshade-free Mediterranean salad with salmon. It's nutrient dense and refreshing richness is filling and very quick to make. This salad is super quick to throw together, it is a regular meal that I enjoy 3 - 4 times a week. It's also great as a takeaway salad, I leave out the coconut yoghurt and add a drizzle of the AIP Greek Dressing.
When buying salmon make sure you check what it has been feed on (if farmed), and if using smoked salmon that it is AIP compliant.
AIP Mediterranean salmon salad
Prep time : 5 minutes
Servings : 1 person
Ingredients
• 1/2 cup salmon (cooked or smoked)
• 2 - 3 cups cos lettuce & mesclun salad
• 1/4 cup fresh herbs (coriander or basil)
• 1/2 cup cucumber
• 1/4 cup Kalamata olives
• 2 tbsp red onion, diced
• 1 tbsp nutritional yeast
• 2 tbsp natural coconut yoghurt
AIP Greek Salad Dressing :
• 1/4 cup avocado oil
• 1/4 cup virgin olive oil
• 2 tbsp white balsamic vinegar
• 1/2 tsp dried oregano
• 1/4 cup fresh basil
• 1 tbsp fresh parsley
• 1 tsp fresh lemon juice
• pinch of salt
Instructions
To make the Greek Salad Dressing, combine all the dressing ingredients in a blender and blend until smooth. Pour into a glass jar and set aside until needed. Shake well before use, and store refrigerated for up to 5 days.
In a large bowl combine the salad greens, herbs, cucumber, onion and olives. Gently toss together, then add the salmon.
Transfer the salad to a plate and then add the salmon.
Sprinkle over nutritional yeast, then drizzle coconut yoghurt and the Greek Salad Dressing.