Creamy AIP Cucumber Salad
Cucumber salad often appears on the table at summer picnics and potlucks. This AIP version lets you enjoy the same crisp, refreshing taste without wrecking your nutrition plan.
Making it AIP Friendly
Many cucumber salads contain unhealthy ingredients. Remember, just because it has the word “salad” in it doesn’t mean it’s necessarily healthy, and it definitely doesn’t mean it’s appropriate for an autoimmune diet.
This creamy AIP cucumber salad ditches the sour cream, mayonnaise, and sugar of traditional cucumber salad. Instead, you’ll get the same richness from coconut cream and lemon juice.
Make it Your Own
This recipe is so quick and easy, I just love it! If you’re feeling creative, put a little spin on it and customize it with additional ingredients. Cucumbers are a fun palette!
Here are some add-ins to consider:
- Strawberries (not too many)
- Dill weed
Picking Your Cucumber
If you’ve got a garden you’re set! Harvest when the cukes are about 7-9 inches long and modeling a dark green hue.
If you’re at the store, look for cucumbers that are firm, and not too large. If they get too big they taste bitter.
Steer clear of cucumbers that are easy to bend, as well as any that have spots, yellowing, or blemishes.
While you should store cucumbers at room temperature, it’s perfectly fine to put it in the refrigerator for a couple hours before making your salad.
- 1 cucumber (220 g), sliced and then quartered
- 2 Tablespoons of coconut cream (30 ml)
- 2 Tablespoons of lemon juice (30 ml)
- Salt, to taste
- To make the creamy cucumber salad, mix together (in a small bowl) the cucumber slices, mayo, and lemon juice. Add salt and pepper to taste.
All nutritional data are estimated and based on per serving amounts.
- Calories: 116
- Sugar: 1 g
- Fat: 12 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 1 g