Moroccan Cauliflower “Couscous” Salad – AIP/Paleo/Vegan

This is yet another dish that I made for a pot-luck.


I try to make fairly substantial food when I take something to an event like this as it is incredibly rare that there are other foods that I can eat – nearly everything contains gluten, or dairy, or both.

This is a hearty, filling salad that would be really good paired with kebabs or grilled meat, and would be ideal to take to a BBQ or picnic, and the leftovers are perfect for a packed lunch the next day.  It is also ideal to serve as a side dish with my Moroccan Lemon and Herb Chicken.

I used riced cauliflower to stand in for the couscous, and used seasonings and herbs that give this salad a slightly Moroccan feel.

This salad is 100% AIP compliant, but if you can tolerate seeds, some pine-nuts would be a good addition to provide some protein.  Pine nuts are actually a seed, not a nut.  This dish is also vegan.

I apologize for the poor quality pictures and the paper plate – I forgot to take a photograph before it was served, and quickly had to snap a couple using my phone.  While the pictures do not do this dish justice, it is incredibly tasty.

Moroccan Cauliflower “Couscous” Salad

serves 6-8 as a side dish, or lots as a pot-luck contribution


Separate the cauliflower into florets and pulse them in a food processor until it resembles small grains.  If you do not have a food processor you could use a box grater, but be warned, it is very messy doing it this way!

Peel and finely chop the onion and garlic.  Peel and grate the ginger.

Chop the dried apricots, parsley, cilantro and green onions.  Zest and juice the orange.

If using the optional pine nuts (not for strict AIP), toss them in a dry pan until they smell toasted and are turning a pale golden brown.  They burn in a flash, so watch them like a hawk!

Heat the coconut oil in a large pan over a medium heat.  Add the onion and cook gently for 5 minutes until it is just translucent.  Add the garlic and ginger and cook for a few more minutes until fragrant.

Add the cauliflower, salt, cinnamon and turmeric, and cook, tossing frequently until the cauliflower is tender but not mushy.  This will take about 5 minutes.

Remove from the heat and place the cauliflower in a large bowl.

Stir in the dried apricots, raisins, orange zest, parsley, cilantro and green onions.  If using the optional toasted pine nuts, add them at this stage.

Mix the orange juice, vinegar ad olive oil in a small bowl, the pour the dressing over the salad.

Mix well until everything is evenly coated.

Chill in the fridge for at least 1 hour before serving to allow the flavours develop.

Shared at: Paleo AIP Recipe Roundtable

Bacon, Beet and Fruit Salad – AIP/Paleo

I have been eating a lot of salads lately because I have been getting so many wonderful greens from the CSA that I am a member of.

The last week’s haul included arugula, lettuce, and some baby mustard greens, along with some beets (both red and yellow).  There was a ton of other stuff as well – potatoes, kohlrabi, kale and rhubarb.  I also bought some fruit – blueberries and some sugar plums.

I thought I would share with you a salad that I made using some of the greens, the beets and some of the fruit.


This is a hearty salad that is packed with summery flavour – perfect for a light lunch.

Bacon, Beet And Fruit Salad

serves 2


  • 2 medium beets – peeled and diced (I used one red beet and one yellow beet in this salad)
  • 4 slices bacon
  • 4 cups salad greens – torn (I used some of the arugula, mustard greens and lettuce)
  • 1 green apple – cored and chopped into bite-size pieces
  • 1 avocado  – peeled and diced
  • 1 cup blueberries
  • 1 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • pinch of pink Himalayan salt
  • ¼ cup extra virgin olive oil

Preheat the oven to 400°F (200°C).

Place the diced beets in a single layer in a small baking dish and place the bacon over the top.

Place the baking dish in the oven and roast for 15 minutes.

Toss the beets to coat them in the bacon fat that will have rendered out of the bacon.  Spread the contents out into a single layer.  Replace the dish in the oven and roast for another 15 minutes until the beets are tender and slightly browned and the bacon is crispy.

Allow the beets and bacon to cool, chopping the bacon into bite-size pieces.

Meanwhile, tear the salad greens into bite-size pieces and place in a salad bowl.

Toss the apple with the lemon-juice to prevent browning and add to the bowl along with the avocado, beets, bacon and blueberries

In a small bowl whisk together the white wine vinegar, salt and olive oil.   Pour over the salad and toss everything well.

Arrange the salad on 2 serving plates and serve at once.


This would make a good packed lunch or picnic dish if you took the dressing separately in a small jar and tossed it just before serving.

Shared at:  Paleo AIP Recipe Roundtable

Basic Mixed Salad With Balsamic Vinaigrette (AIP)

I realized that I have never posted about the basic salad that I eat with almost every single meal that I make…

This recipe is 100% AIP with a balsamic vinaigrette dressing.

You can vary the salad ingredients to include anything that you like to have in your salad – no need to stick to the vegetables that I have suggested here – I often vary them depending on what I have available and what is seasonal.

These ingredients are just a suggestion.

To make this recipe low-fodmap, simply omit the green onions and don’t use the suggestion of garlic in the vinaigrette dressing.

The vinaigrette cannot be made low histamine as given, but you could replace the balsamic vinegar with fresh lemon juice.

This recipe keeps well in the fridge for several days – just add the balsamic vinaigrette as needed.  I often make a big batch of salad, and store the dressing in a jar in the fridge.  I will serve myself a portion of salad as needed and then drizzle over a little dressing, toss it and eat it.

Basic Mixed Salad

serves 4-6


  • ½ head romaine lettuce – chopped
  • ½ head green or red leaf lettuce – chopped
  • 1 small daikon radish – peeled and grated
  • 3 large carrots – peeled and grated
  • 4 green onions – chopped (omit this if low-FODMAP)
  • ½ english cucumber – chopped
  • Balsamic vinaigrette (recipe below)

This recipe is very simple to make.  Peel the daikon and carrots and grate them into a bowl (you could also chop or julienne them if you prefer).  Chop the 2 types of lettuce, the onions and the cucumber.

Place all the ingredients in a large bowl and mix well.  I find that my hands are the best tool to do this as it does not bruise the salad greens/lettuce.



At this stage, the salad can be stored in a covered bowl or storage container in the fridge for a few days.   But like all raw/fresh ingredients, it is better if you serve it fresh.

Just before serving, toss with the balsamic vinaigrette (recipe below) and serve at once.

In the picture below, I served this salad with a simple grilled burger and a large dollop of guacamole.



Basic Balsamic Vinaigrette

makes ¼ cup (enough for a salad for 4-6 people)


This dressing is the epitomy of simplicity.

All you do is add the balsamic vinegar to a small glass jar.  Add the olive oil and season to taste with sea salt.

Shake well and use to dress your salads immediately before serving.

It can be kept in the fridge for several days, but will need to be allowed to come up to room temperature before mixing as the olive oil may solidify.

This recipe can be varied by adding garlic (do not add this if low-FODMAP) or fresh or dried herbs.  I like to add fresh thyme and oregano.  If adding fresh herbs use right away.

You could also replace the balsamic vinegar with any vinegar of your choice or even any citrus juice.  To make this recipe low histamine, I recommend freshly squeezed lemon juice in place of the balsamic vinegar.

The extra virgin olive oil can also be replaced with any oil that you prefer as well.  Nut and seed oils are not AIP, but avocado oil is and makes a delicious vinagrette.

AIP Waldorf Salad – Nut Free

A Waldorf salad is usually made from celery, apples and walnuts, dressed with mayonnaise.

Because neither nuts or mayonnaise are allowed on the stricter version of the Autoimmune Protocol, I decided to modify the recipe so that it did not contain either of these ingredients.  I added cucumber and radishes to provide a bit of extra crunch, and in place of the mayonnaise, I used some of my homemade coconut milk yogurt.  This made it tangy and refreshing, and much lighter.  It also added some gut-friendly probiotics.

I served the salad on a bed of baby greens.


This recipe was one of the side dishes that I served with my AIP BBQ Ribs that I made the other day.

AIP Waldorf Salad

serves 2


  • 1 stick celery – diced
  • 1 granny smith apple – cored and diced
  • ½ cucumber – diced
  • 5 radishes – each cut into ½” chunks
  • ¼ cup coconut milk yogurt
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley – chopped
  • sea salt to taste
  • Baby spring greens to serve

Mix together the coconut milk yogurt, lemon juice and parsley.  Season to taste with sea salt.

Chop the celery, apple, cucumber and radishes into ½” chunks.

Mix the vegetables with the coconut yogurt dressing.


Serve the salad on a bed of baby greens.

Shared at: The Gathering Spot, Handmade Tuesdays, Tell Em Tuesday, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not Wednesday, Allergy Free Wednesdays, Gluten Free Wednesday, AIP Paleo Recipe RoundtableFull Plate Thursday, Gluten Free FridaysReal Food Fridays, Lets Get Real Fridays

Tuna Salad – Paleo/AIP/Egg-Free

I made myself a super quick tuna salad for lunch the other day…

And when paired with a baked sweet potato (I used a white one) and some green salad leaves, it made a very tasty, very filling and quite economical lunch.

This recipe serves 2, so I saved half of it in the fridge for the next day.

It is both Paleo and AIP, and contains no eggs or mayonnaise, and because of this, it is lighter in texture and fresher in taste than a lot of tuna salads.


AIP Tuna Salad

Serves 2


  • 1 can of tuna in water (BPA free)
  • 1 lacto-fermented cucumber pickle – finely diced (if bought, read the ingredients to ensure that they do not contain nightshade spices)
  • ½ cup coconut milk yogurt (if bought, read the ingredients to ensure that it does not contain any gums such as carageenan or guar gum)
  • 1 stick celery – finely diced
  • 1 green onions – finely chopped
  • 2 TBSP capers – drained and coarsely chopped
  • 2 TBSP finely chopped flat-leaf parsley
  • sea salt or pink Himalayan salt to taste

Drain the water from the tuna and put it in a bowl.

Finely dice the pickle, celery and onion.  Chop the parsley and capers.

Add all the ingredients to the bowl, and mix together gently.  Season to taste with salt.

This salad can be stored in the fridge for up to 48 hours.

Serve on baked sweet potatoes, with AIP-crackers, in an AIP-wrap or with celery sticks….  or you could just eat it out of the bowl with a spoon!

Shared at the Paleo AIP Recipe Roundup #66

Lacto-Fermented Beet And Carrot Salad

I made this vibrantly coloured salad to use up some of the lacto-fermented beets that I had leftover from making Beet Kvass.

I don’t like to waste anything (It is the thrifty Yorkshire Woman in me!), and I did not want to throw the beets away after I had made the kvass, but I also did not want to just eat the chunks of beet.

This salad was a perfect compromise, and went very well with some pork chops that I had cooked for dinner.

This recipe is both Paleo and AIP Friendly.  And thanks to the lacto-fermented beets, it is full of healthy, gut-friendly probiotics.

And it is so pretty!

Lact0-Fermented Beet And Carrot Salad

serves 4-6


  • Lacto-fermented beets – I used about 2 cups of chunks in total
  • 3-4 large carrots
  • 1 bunch green onions
  • 2 tbsp apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1-2 cloves of garlic from the jar of lacto-fermented beets (optional)

Grate the beets and place them in a large bowl – I recommend using a food processor for this or you will end up with red stained hands.

Peel and grate the carrots and add to the beets in the bowl.

Trim the green onions and chop them.  Add to the beets and carrot in the bowl

If you like, you can now take 1-2 cloves of garlic that was fermented with the beets and crush them.  This step is entirely optional.

Place the apple cider vinegar and olive oil in a small mason jar along with the crushed garlic if using it.

Shake the jar well to mix the contents, then pour over the salad and mix until it is all incorporated.

Serve at once.


I like to pile this on top of shredded green lettuce leaves – the green of the lettuce provides an attractive colour contrast with the purple/red and orange of the carrots and beets.


This particular salad was also served with some pork chops that I had cooked on the grill and served with apples, onions and bacon.

Shared at Paleo AIP Recipe Roundtable #35

Shared at Thrifty Thursday week 69

Quick Shrimp & Avocado Salad

This is a fantastic dish to use for a quick lunch, a snack  or even for dinner.  Stuff this in tomatoes or hollowed out peppers.  Use it to fill lettuce leaves.  Just eat it with a fork…  no matter what you do with this, it is tasty.

And shrimp are a very economical source of seafood protein.

For this recipe I bought small ready-cooked peeled shrimp which saved a bunch of time.  I couldn’t see the point in buying shell-on, raw shrimp and then having to shell them and cook them.  Smaller shrimp are usually cheaper, and they work better in this recipe as well as you want everything bite-size.  The shrimp I used in this recipe were 70/100, so nicely bite-size.  If you only have bigger shrimp you are going to have to cut them up…  and that makes extra work.  The shrimp can be either fresh or frozen – your choice.  I use frozen because I am wary of fresh shrimp living in land-locked Alberta….  I worry about food poisoning!  Besides, freezing may change the texture of the shrimp a little, but it won’t affect the nutritional content.

This was a quick “throw it together” after-a-long-day-at-work dinner.  C helped me make the salad and mayo, and I served the shrimp piled on lettuce leaves with carrot and beet fries (C also helped me peel the carrots and beets).

This recipe contains red bell peppers which are an AIP stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Shrimp & Avocado Salad

serves 6 with leftovers


  • 900g (2lb) small peeled, cooked shrimp (thawed and drained if previously frozen)
  • 2 avocados – peeled and diced
  • 1 bunch chives – chopped
  • 1 red pepper – diced
  • 2 sticks celery – diced
  • 2 tbsp capers – drained and chopped
  • 1-2 cups home-made mayo (just use as much as is needed to bind the salad together)
  • salt and freshly ground black pepper
  • a generous squeeze of lemon juice

Really all you are doing here is mixing all the ingredients together and tasting to work out if it needs more salt and pepper….  Add the lemon juice to taste.


I served this piled on lettuce leaves


with a side of oven-roasted carrot and beet fries


and some homemade pickles that a very kind person at work gave me…


A nommy and very quick dinner!

Chicken Avocado Salad

This is a great recipe for using up leftover cooked chicken.  It is fantastic in a lunch box, and great for both lunch and dinner.

I served this in lettuce leaves as a wrap for dinner…  delish!

This recipe contains Bell Peppers which are an AIP stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.


Chicken Avocado Salad

serves 6


  • 1 lb cooked chicken – diced
  • 2 stalks of celery – diced
  • 2 avocados – peeled and diced
  • 4 green onions – chopped
  • 1/2 red pepper  diced
  • 1/2 yellow pepper – diced
  • 1/2 cup slivered almonds – toasted
  • 1 tsp fresh thyme – chopped
  • 1 tsp fresh dill – chopped
  • 1 cup homemade mayonnaise
  • juice 1/2 lemon
  • salt and pepper to taste

This is another simple, simple recipe.  All you do is chop the chicken and veggies up into bite-sized pieces, toast the almonds and then mix everything together with the mayonnaise and lemon juice.  Taste it and adjust the seasonings as necessary.

And to serve – you could wrap it in the leaves of a butter lettuce as I did,


you could use it to fill a hollowed out pepper or tomatoes or you could just dig in with a fork.


Asian Inspired Kale Salad

This is the salad that I served with the Garlic Wasabi Pork Chops.  I also served the leftovers for a packed lunch.

The flavours in this salad are very robust, and it paired wonderfully with the pork.  And because the vegetables are quite sturdy, it also held up well to become lunch the next day.  No soggy, wilted greens here!

And it looks so pretty too!


Because this recipe contains seeds, it is an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Asian Inspired Kale Salad

serves 8-10 (or 6 with leftovers for the next day!)


  • 1 large bunch of kale – finely shredded
  • 4 large carrots – peeled and grated
  • 1/2 head red cabbage – finely shredded
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup olive oil
  • 1/3 cup coconut aminos
  • 5 tbsp balsamic vinegar

In a skillet, toast the pumpkin and sunflower seeds until they are starting to brown.  Remove immediately so that they don’t burn.

In a large bowl, mix the kale, carrots, cabbage and seeds.

Mix together the olive oil, coconut aminos and balsamic and pour over the salad.

Toss well, massaging the dressing into the kale – this makes it tender and seems to remove some of the bitterness from the kale.

Chill until ready to serve.


This salad is also good the next day as part of a packed lunch.


Warm Dandelion Greens Salad with Poached Eggs

We eat a lot of eggs for breakfast – usually with each one of us having 2-3 eggs every single day.

Usually, we eat these as some kind of scramble, but that gets boring pretty fast.  So the other day I decided to do something different for Hubby and myself.

Rummaging in the fridge produced bacon, some dandelion greens and the ever-present eggs.

Once I had those ingredients on the chopping board, it was pretty obvious what I was going to make.

This recipe is a stage 2 reintroduction if you include the eggs.  To make this 100% AIP, elimination stage friendly, you would have to just make the bacon and dandelion greens salad.  When reintroducing foods on the AIP, I recommend this guide.

Warm Dandelion Greens Salad with Poached Eggs

Serves 2


4 rashers of bacon (our bacon comes from the half-pig that we buy from Sprags Meat Shop)

1 large bunch of dandelion greens

a splash of balsamic vinegar

4 eggs (omit the poached eggs if 100% AIP)

boiling salted water to poach the eggs

A splash of apple cider vinegar

Chop the bacon and cook it in a heavy based skillet until the bacon is crisp and the fat has run out of it.

While this is cooking, you want to chop your dandelion greens and place them in a large bowl.

Next, bring the pan of salted water to the boil.  Turn it down to a bare simmer, add the apple cider vinegar and then crack in your eggs.  You are going to cook them at the barest simmer for 3-4 minutes until the whites are set but the yolks are still runny.

Once the bacon is crisp, remove it from the pan and add to the dandelion greens.

Now pour the balsamic vinegar into the bacon fat and swirl it well to mix and form a warm salad dressing.  Pour this over the greens and toss well to coat in the balsamic and fat mixture.

Divide the salad between 2 serving plates and top each with 2 poached eggs and serve at once.



Aside from being a very tasty breakfast, this would also make a good light lunch or dinner.

Shared at:  Full Plate Thursday