Today there is what is called “the Autoimmune Protocol” (AIP) which consists of a special diet that basically helps to keep the autoimmune disease in remission, and this is how we share 10 delicious autoimmune protocol salad recipes for you to follow. Enjoying the blessings that food can provide us without feeling any pain and inflammation.

An autoimmune disease is a disease that causes the immune system to produce antibodies that attack normal body tissues. Autoimmune is when your body attacks itself. Rheumatoid arthritis, systemic lupus erythematosus, celiac disease, multiple sclerosis and many more are some of the diseases.

If you have an autoimmune disease, the right diet is the solution. Finding good recipes that fit the AIP, especially when there are no nuts, tomatoes, peppers, and eggs, of course it is possible, and boy are there some completely delicious! That is why we have put together this list of 10 autoimmune protocol (AIP) salad recipes, all the recipes are delicious!

Salads are quick and easy to make, but they are super nutritious and delicious, as any autoimmune diet should be. Vegetables are rich in nutrients and provide you with plenty of healthy fiber to help heal your gut.

15 salad recipes from the autoimmune protocol

Some of the AIP salads can be a complete meal, while others are a perfect accompaniment to your meal or as a quick snack during the day. Many of the salads on the autoimmune diet also make great lunches.

Green salad with Thai dressing

Salads with Thai dressing can never be absent and neither in autoimmune diets, the following salad will leave you completely ecstatic with its dressing.

Green ingredients

  • 2 medium cucumbers, sliced ​​(peeled if the skin is hard and not organic).
  • 8 to 12 cups mixed green salad (choose mild greens; celery leaves are particularly good as part of this mix).
  • 2 cups sunflower sprouts.
  • 2 celery stalks, thinly sliced.

Ingredients (for seasoning)

  • 1/4 cup fresh lemon juice.
  • 2 tablespoons fish sauce.
  • 1/2 teaspoon of honey.
  • 1 garlic clove, crushed.
  • 2 tablespoons minced fresh coriander.
  • 1 tablespoon minced fresh mint.


  1. Combine the salad ingredients in a large bowl or individual bowls for each serving.
  2. Combine the dressing ingredients separately. Blend in a personal blender or small jar for 10-20 seconds (alternatively, you can chop the coriander and mint super fine and mix by hand).
  3. Don’t mix salad with dressing until ready to serve (or serve with dressing on the side).

Roasted beet and grapefruit salad in the autoimmune diet


  • 3-4 medium beets with their leaves attached.
  • 1 large grapefruit.
  • 1-2 tablespoons red onion, sliced ​​or minced.
  • ¼ cup balsamic vinegar.
  • ¼ cup olive oil.
  • Sea ​​salt.
  • ½ teaspoon anchovy paste.


  1. Preheat the oven to 180ºC.
  2. Cut the green leaves and peel the beets. Rinse the vegetables and reserve.
  3. Sprinkle the beets with salt and wrap in thick waxed paper or banana leaves (avoid foil). Place in the baking dish and roast in the oven for about 1 hour and a half, or until done.
  4. Allow the beets to cool completely, then cut them into slices about 5mm thick.
  5. Bring a medium bowl of water to a boil, then cook the leaves in the boiling water until soft (about 4 minutes). Drain and cool under cold running water, then squeeze the water out of the green leaves and cut them into small pieces. Set aside.
  6. Cut the rind and outer membrane of the grapefruit, then cut the segments of the membrane.
  7. In an empty jar with a tight-fitting lid, combine the vinegar, olive oil, and anchovy paste and shake vigorously.
  8. Assemble the salad by layering cooked vegetables, beetroot slices, grapefruit segments, and red onion.
  9. Pour the dressing over the entire salad.

Paleo steak salad with comal fried peaches


  • 3 handfuls kale, washed.
  • 2 peaches (white or yellow), cut 2 large slices and dice the rest.
  • 1 of filet mignon of 200 grams or any other filet, cut into slices.
  • Coconut oil or ghee for cooking (use coconut oil for AIP protocol).
  • Salt and pepper to taste (omit pepper for the AIP diet).
  • Olive oil and balsamic vinegar for dressing.


  • Grill or fry the thin steaks and large pieces of the peach (use coconut oil or ghee if fried).
  • Mix the kale with the diced peach along with salt, pepper, olive oil, and balsamic vinegar to taste.
  • Place the steaks on the bed of the kale salad and garnish with the largest peach pieces.

Fruit salad with turkey and bacon with molasses and pomegranate dressing


  • 1 turkey fillet, cooked and sliced.
  • 2 strips smoked bacon, grilled until golden brown and sliced.
  • 3-4 small leaves of gem lettuce, washed, dried and then shredded.
  • 4-5 raspberries, washed and dried.
  • 2 baby figs, washed and sliced.

For the dressing:

  • 1 tablespoon of extra virgin olive oil.
  • 1 teaspoon pomegranate molasses.


Place the lettuce on a plate with the cooked turkey and bacon. Add the fig slices and sprinkle with the raspberries. Mix the olive oil and pomegranate molasses and then pour over the salad. Eat immediately.

Lemon tuna autoimmune protocol salad

  • 1/3 cucumber, finely chopped.
  • 1 teaspoon lemon juice.
  • 1/2 small avocado, diced small.
  • 1 small can of tuna.
  • 1 tablespoon organic mustard (omit for AIP if it contains honey and / or other sugary additives).
  • Salt to taste.
  • 1 tablespoon organic mayonnaise (use olive oil for the AIP).
  • Vegetable salad (optional).
  • Black pepper to taste (omit for AIP).


  1. Mix the diced cucumber and avocado with the lemon juice.
  2. Open the tuna and mix well with the mayonnaise (or oil) and mustard.
  3. Add the tuna to the avocado and cucumber. Add salt to taste.
  4. Make the green salad (optional: add olive oil and lemon juice to taste).
  5. Place the tuna salad on top of the salad leaves.
  6. Sprinkle black pepper on top.

Keto salad the autoimmune diet with sardines


  • 1 can (120g) sardines in olive oil or brine, drained.
  • 100 g of green salad.
  • 50g organic nitrite-free bacon, finely chopped.
  • 1 tablespoon of olive oil.
  • 1 tablespoon of lemon juice.
  • Salt to taste.


  1. Prepare the green salad by adding the olive oil and lemon juice.
  2. Add the bacon to the mixture.
  3. Cover with the drained sardines.
  4. Sprinkle with salt to taste.

Fennel Salad with Bacon, Peach and Dates

The salads of the autoimmune protocol that are complete, are usually really satisfying for the palate and stomach. This recipe will leave you completely satisfied.

Ingredients for the dressing

  • 5 tablespoons of olive oil.
  • 2 tablespoons bacon grease (reserved from cooking bacon).
  • 2 tablespoons apple cider vinegar.
  • 1 piece of cooked bacon.
  • 4 dates, dried and chopped.
  • 1/4 teaspoon sea salt.

For the salad:

  • 1 cup fennel bulb, finely chopped.
  • 3–4 peaches, ripe, but not too soft.
  • 4 pieces of bacon, already cooked, chopped into small pieces.
  • Mixed salad about two cups.
  • 1 tablespoon of coconut oil, butter or ghee for cooking.
  • 1 tablespoon of coconut oil, butter or ghee for peaches.
  • Pinch of sea salt.

Dressing Instructions

Combine all of the dressing ingredients in a blender or small food processor and process until smooth and dates are incorporated.

For the fennel:

Melt the fat of choice in a medium skillet. Sauté the chopped fennel for 4-5 minutes with a pinch of sea salt, until fragrant but still crisp. Remove from heat and let cool.

For the grilled peaches:

Cut the peaches in half. Lightly brush the peach halves with melted coconut oil, butter, or ghee.

Grill the peach halves cut side down over medium heat (with the grill lid closed) until tender but not falling apart. The time varies according to the maturity of your peaches. Review them periodically until finished. Remove from heat and let cool.

To assemble the salad:


Toss salad with dressing until well coated. Place in a large container. Pour the cooled fennel chunks and chopped bacon on top. Arrange the grilled peaches all around the salad. Serve immediately.

Salad with slices of steak in its juice and arugula


  • 300 grams of organic steak divided in two.
  • 1-1 / 2 cups baby arugula.
  • 1 lemon.
  • Extra virgin olive oil.
  • Sea salt, to taste.
  • Black pepper, to taste (optional – omit for AIP).


Preheat the oven to 190 degrees. Generously sprinkle both sides of the steak with salt and pepper (if using), and allow them to come to room temperature while the oven heats up.

Heat a large ovenproof skillet over medium-high heat for 5 minutes. Add the steaks to the dry skillet and brown for 2 minutes per side.

Place the pan in the preheated oven and cook for an additional 5 to 7 minutes, until it reaches an internal temperature of 57ºC. For a steak cooked to the English red term, cook it less at 53ºC; for a medium steak, cook a little longer at 62ºC). Be careful removing the pan from the oven; the mango will be hot.

When the steak is done, place it in a warm place to rest for 5-10 minutes. This allows the juice to sit on the meat, rather than on the cutting board when you slice it.

While the fillet rests, place the arugula in a large bowl, drizzle with olive oil and the juice of ½ lemon. Sprinkle generously with salt and mix. Taste and add more oil, lemon juice, or salt as needed. Divide between 2 plates.

Cut the fillets into small pieces, diagonally. Scatter the pieces of meat on top of the plates with the arugula.
Lastly, pour the steak juices from the cutting board on top and sprinkle once more with a little pepper (if using).
Serve, and savor every bite!

Salmon salad with arugula

The use of salmon in salads of the autoimmune protocol is essential. Its omega 3 fatty acids are essential in the autoimmune diet. Be sure to prepare the following delicious recipe with salmon for your autoimmune diet.


  • 1 avocado.
  • 2 cans of wild salmon 170 – 198 g.
  • 1/2 cup diced red onion.
  • 1/2 cup arugula.
  • 1/3 cup olives.
  • 75g artichoke hearts, drained (about 2 whole).
  • 2 tablespoons lemon juice.
  • 2 teaspoons capers (be careful that the capers are vinegar-free as some are not AIP-friendly).
  • 1 -1/2 teaspoon dried dill.
  • Fine sea salt, to taste.


  1. Place the avocado in a large bowl and flatten it with a fork until smooth. Drain the cans of salmon and mix them into the avocado puree, stirring with a fork.
  2. Finely chop the red onion and chop the arugula as you would other fresh herbs. Cut the olives and the arugula hearts thickly.
  3. Add all the chopped ingredients to the bowl, along with the lemon juice, capers, and dill, and combine them all together with a fork. Taste and add additional salt, if necessary. Serve on lettuce leaves, with mixed greens, or as a topping on baked sweet potatoes.

Avocado, cucumber and ginger salad


  • 1/2 cucumber, peeled and diced small.
  • 1 teaspoon lemon juice.
  • 1/2 avocado, finely chopped.
  • 1 tablespoon freshly grated ginger.
  • 1 tablespoon sesame oil or olive oil (use olive oil for AIP).
  • Salt to taste.
  • 1 tablespoon goji berries (omit for AIP).


  1. Combine the diced cucumber, avocado, and grated ginger.
  2. Mix with sesame (or olive) oil and salt to taste.
  3. Top with goji berries.

Cucumber and Dill Autoimmune Protocol Salad


  • 4 cups very thinly sliced ​​organic cucumbers.
  • 1/2 cup chopped fresh dill.
  • 1/2 cup of red onion very finely chopped.
  • 1/4 cup lemon juice (freshly squeezed).
  • 1/2 cup chives, chopped.
  • 2 tablespoons freshly minced mint.
  • 1/2 teaspoon of sea salt.


  1. Cut the cucumbers and the red onion.
  2. Mix the remaining ingredients together.
  3. Refrigerate for at least an hour to melt the flavors.
  4. To serve.

Beet, carrot and carrot salad with ginger and lemon dressing

This salad brings together three ingredients with high nutritional value and in all the salads of the autoimmune protocol that is a basic rule: contain the maximum of nutrients.


  • 3-4 tablespoons lemon juice, freshly squeezed.
  • 1 tablespoon fresh ginger root, finely grated.
  • 1 3/4 cup carrots, peeled and grated.
  • 3 tablespoons olive oil.
  • 1 3/4 cup beets, peeled and grated.
  • 1 3/4 cup peeled and grated apple (Fuji or Pink Lady).


  1. In a large bowl, combine the grated beets, carrots, and apple.
  2. Combine the lemon juice, olive oil, and grated ginger, and refrigerate until ready to serve.
  3. Once ready add to the vegetable mixture.

Salad with spiralized cucumber and shrimp


  • 450 grams of shrimp, cooked and peeled.
  • 2 spiralized cucumbers.
  • 1/3 cup red onion, minced.
  • 1/2 cup mango, chopped.


  • 1/4 cup olive oil.
  • 1/4 cup fresh lemon juice.
  • 1 tablespoon of honey.
  • 2 garlic cloves, minced.
  • 1 teaspoon Himalayan pink salt.


  1. Whisk together all the dressing ingredients. Set aside.
  2. Add all the salad ingredients to a large bowl.
  3. Pour the dressing over the salad and toss to combine.
  4. Serve and enjoy!

Broccoli, bacon and avocado salad


  • 1 head of broccoli, cored and finely chopped.
  • 3 celery stalks, chopped.
  • 1 tablespoon apple cider vinegar.
  • 4 slices of cooked bacon, chopped.
  • 1/4 red onion, diced.
  • 2 tablespoons raisins.
  • 1 large avocado, diced.
  • 1 teaspoon of sea salt.
  • 3 tablespoons olive oil.
  • 1/3 teaspoon black pepper (omit for AIP).


  1. In a large bowl, combine the broccoli, bacon, raisins, red onion, and celery.
  2. In a separate bowl, combine the avocado, salt, pepper, olive oil, and apple cider vinegar and puree
  3. Pour in the avocado mixture and add the broccoli salad.
  4. Chill the refrigerator for about an hour.
  5. Serve in a couple of hours.

Chicken, Asparagus and Ham Salad with Garlic and Lemon Dressing


  • 2 chicken breasts, with or without skin, your choice.
  • 2 teaspoons unflavored mild olive oil / coconut oil (or your favorite cooking fat).
  • 4 slices of ham without nitrites and organic.
  • 1 tablespoon of extra virgin olive oil.
  • 6 fresh asparagus, washed and trimmed.
  • Handful of arugula leaves.
  • 1 avocado, pitted and peeled and chopped.
  • 1 clove garlic.
  • Juice of 1 lemon.
  • Pinch of salt.


  1. First, cook the chicken. Place the chicken breasts on a shallow roasting pan and drizzle 1 teaspoon of olive oil over them. Put them in a preheated 200ºC oven and cook until completely cooked, approximately 20 minutes.
  2. Once the chicken is fully cooked (cut into one part to be sure), take it out of the oven and set it aside to rest.
  3. Heat 1 teaspoon of oil in a skillet and when hot, place the ham slices in the pan, making sure none of them overlap. Fry them for about 2 minutes on each side, until they are shiny and crisp. Take them out and place them next to the chicken.
  4. Quickly cut the asparagus into 1 to 2-inch chunks and toss them into the pan in which you just cooked the ham. Sauté for about 5 minutes, until the asparagus pieces are golden brown, slightly crisp and tender.

Now build the salad.

Scatter the arugula on two serving plates. Chop the chicken breasts and place on top along with the ham. Scatter over the asparagus pieces and also the chopped avocado.

Quickly mix the extra virgin olive oil, minced garlic clove, lemon juice and salt until well combined and pour over this delicious full autoimmune protocol salad. Eat immediately.

Do not forget to include in your diet these salads of the autoimmune protocol that will be a great tool when preparing your food since all, without exception are healthy, full of nutrients and basic in any diet, not just the autoimmune diet.

You do not need to have an autoimmune disease to do them, but you should be very careful if you have it to follow exactly the step by step without involving any other ingredient that is not in the protocol.


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