I made this salad in the summer time but it is perfect for all year. It has an Asian flavor that is a nice change of pace from the everyday. It combines sweet and salty flavors to make a colorful salad that will go well with chicken or beef dishes. It is great for the Autoimmune Paleo protocol becasue it is free from nuts, seeds, eggs and nightshade vegetables. It is also great for people who are reducing fodmaps becasue it is does not have onions or garlic which can irritate people with SIBO/ IBS. Hope you enjoy this savory salad the way my family did.
Paleo, Low Fodmap, AIP Carrot and Ginger Salad
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients:
4 carrots, peeled and sliced
4 beets, stemmed
1 finger ginger, grated
2 to 3 tablespoons coconut aminos
juice from 1 lemon
2 to 3 tablespoons avocado oil
1 bunch green onions, sliced (use green tips only)
Directions:
Heat up a saucepan of water over medium heat and boil the carrots until cooked but firm, about 7 minutes. In another boil the beets until fork tender about 10 minutes. Drain the carrots and set aside. Pour off the boiling water from the beets and run cool water over the pot while using your hands to remove the peel, which should slide right off. Slice and dice the peeled beets into bite sized pieces and set aside. In small bowl mix the ginger, sesame oil, coconut aminos, and lemon juice, with a pinch of salt and pepper. Place the beets and carrots into a serving bowl then top with the dressing. Chill for one hour, top with green onion, serve and enjoy.
How did you like it?
Leave a comment and let me know if you enjoy this salad. Thanks for reading!
-Caitlin @grassfedgirl
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