30+ Autoimmune Protocol Lunch Recipes

Lunchtime on the Autoimmune Protocol (AIP) can be a delicious and satisfying affair. With a little planning and creativity, you can enjoy a wide variety of flavorful and nutrient-dense meals that will keep you energized throughout the afternoon. The key to a successful AIP lunch is to focus on whole, unprocessed foods that are compliant with the elimination phase of the diet.

This collection of over 30 AIP lunch recipes is designed to inspire you and make your midday meal something to look forward to. From hearty salads and soups to flavorful wraps and bowls, you’ll find a diverse range of options to suit your tastes and preferences. All of these recipes are free from grains, gluten, dairy, eggs, nuts, seeds, nightshades, and refined sugars, so you can be confident that you are nourishing your body with anti-inflammatory foods.

Whether you’re packing a lunch for work or enjoying a meal at home, these recipes are designed to be both delicious and convenient. Many of them can be made in advance, making it easy to stay on track with your AIP journey even on busy days. So, let’s dive in and explore the wonderful world of AIP lunches!

Salads

1. Grilled Chicken and Berry Salad

This vibrant and refreshing salad is a perfect light lunch. The sweetness of the berries complements the savory grilled chicken, and the simple vinaigrette ties it all together.

Ingredients:

• 1 boneless, skinless chicken breast, grilled and sliced
• 4 cups mixed greens
• 1/2 cup mixed berries (e.g., strawberries, blueberries, raspberries)
• 1/4 cup sliced red onion
• For the vinaigrette:
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • Pinch of sea salt

Instructions:

1. In a large bowl, combine the mixed greens, grilled chicken, mixed berries, and sliced red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, and sea salt.
3. Pour the vinaigrette over the salad and toss to combine.
4. Serve immediately.

2. Tuna Salad Stuffed Avocados

This creamy and satisfying tuna salad is a great way to get in your healthy fats. Stuffing it into an avocado half makes for a fun and portable lunch.

Ingredients:

• 1 (5-ounce) can of tuna in water, drained
• 1/4 cup mashed avocado
• 2 tablespoons chopped red onion
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• Sea salt to taste
• 2 avocados, halved and pitted

Instructions:

1. In a medium bowl, combine the drained tuna, mashed avocado, chopped red onion, chopped parsley, and lemon juice.
2. Mix well and season with sea salt to taste.
3. Spoon the tuna salad into the avocado halves.
4. Serve immediately.

3. Shrimp and Mango Salad

This tropical-inspired salad is a burst of flavor and color. The sweet mango pairs perfectly with the succulent shrimp, and the lime-based dressing adds a zesty kick.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 ripe mango, peeled and diced
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• For the dressing:
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon grated ginger
  • Pinch of sea salt

Instructions:

1. In a large bowl, combine the cooked shrimp, diced mango, sliced red onion, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, grated ginger, and sea salt.
3. Pour the dressing over the shrimp and mango mixture and toss to combine.
4. Let the salad marinate for at least 15 minutes before serving.

Soups

4. Creamy Broccoli Soup

This rich and creamy broccoli soup is a comforting and nourishing lunch option. It’s made with coconut milk for a dairy-free creaminess and is packed with nutrients from the broccoli.

Ingredients:

• 1 head of broccoli, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups bone broth
• 1 cup full-fat coconut milk
• Sea salt to taste
• 2 tablespoons olive oil or avocado oil

Instructions:

1. In a large pot or Dutch oven, heat the oil over medium heat.
2. Add the chopped onion and cook for 5-7 minutes, until softened.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the chopped broccoli and bone broth to the pot. Bring to a simmer and then reduce the heat to low. Cover and cook for 15-20 minutes, or until the broccoli is tender.
5. Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender and blend in batches.
6. Stir in the coconut milk and season with sea salt to taste.
7. Serve warm.

5. Chicken and Vegetable Soup

A classic chicken and vegetable soup is always a good idea for lunch. This AIP-friendly version is packed with flavor and nutrients, and is a great way to use up leftover chicken and vegetables.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 8 cups bone broth
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 teaspoon dried thyme
• Sea salt to taste

Instructions:

1. In a large pot or Dutch oven, combine the bone broth, chopped carrots, chopped celery, and chopped onion.
2. Bring the soup to a simmer and then reduce the heat to low. Cover and cook for 20-30 minutes, or until the vegetables are tender.
3. Stir in the cooked chicken and dried thyme.
4. Season with sea salt to taste.
5. Serve warm.

6. Beef and Ginger Soup

This flavorful and aromatic soup is a great way to warm up on a chilly day. The ginger and garlic give it a nice kick, and the beef makes it a hearty and satisfying meal.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 8 cups beef broth
• 1-inch piece of ginger, grated
• 2 cloves garlic, minced
• 1/4 cup coconut aminos
• 2 cups chopped bok choy
• 2 tablespoons coconut oil or avocado oil

Instructions:

1. In a large pot or Dutch oven, heat the oil over medium-high heat.
2. Add the sliced beef and cook until browned. Remove the beef from the pot and set aside.
3. Add the grated ginger and minced garlic to the pot and cook for 1 minute until fragrant.
4. Pour in the beef broth and coconut aminos. Bring to a simmer.
5. Add the chopped bok choy and cook for 3-5 minutes, until wilted.
6. Return the cooked beef to the pot and stir to combine.
7. Serve warm.

Wraps and Rolls

7. Collard Green Wraps with Turkey and Avocado

These collard green wraps are a great grain-free alternative to traditional wraps. They are filled with a delicious and satisfying mixture of turkey, avocado, and fresh vegetables.

Ingredients:

• 4 large collard green leaves
• 1/2 lb sliced turkey breast (AIP-compliant)
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 1/2 carrot, julienned

Instructions:

1. Blanch the collard green leaves in boiling water for 30 seconds to soften them. Then, transfer them to an ice bath to stop the cooking process.
2. Lay a collard green leaf flat and layer it with sliced turkey, avocado, cucumber, and carrot.
3. Fold in the sides and roll it up like a burrito.
4. Repeat with the remaining collard leaves and filling.
5. Serve immediately.

8. Nori Wraps with Salmon and Cucumber

These nori wraps are a fun and easy way to enjoy a sushi-like lunch without the rice. They are filled with a delicious combination of salmon, cucumber, and avocado.

Ingredients:

• 4 sheets of nori
• 1 (6-ounce) can of salmon, drained
• 1/2 cucumber, julienned
• 1/2 avocado, sliced
• Coconut aminos for dipping (optional)

Instructions:

1. Lay a sheet of nori on a flat surface.
2. Spread a layer of salmon over the nori, leaving a small border at the top.
3. Arrange the julienned cucumber and sliced avocado on top of the salmon.
4. Roll up the nori tightly.
5. Repeat with the remaining nori sheets and filling.
6. Slice the rolls into bite-sized pieces and serve with coconut aminos for dipping, if desired.

9. Lettuce Wraps with Ground Chicken

These lettuce wraps are a light and refreshing lunch option. The ground chicken filling is packed with flavor from the ginger, garlic, and coconut aminos.

Ingredients:

• 1 lb ground chicken
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup coconut aminos
• 8 large lettuce leaves (e.g., butter lettuce, romaine)
• 2 tablespoons coconut oil or avocado oil

Instructions:

1. In a large skillet, heat the oil over medium-high heat.
2. Add the ground chicken and cook until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook for 3-5 minutes, until the onion is softened.
4. Stir in the coconut aminos and cook for another minute.
5. Spoon the chicken mixture into the lettuce leaves and serve immediately.

10. Spring Rolls with Shrimp and Vegetables

These fresh and vibrant spring rolls are a delicious and healthy lunch option. They are filled with a combination of shrimp, fresh vegetables, and herbs, and are served with a flavorful dipping sauce.

Ingredients:

• 8 sheets of rice paper (use with caution on AIP, some find it tolerable, otherwise use large lettuce leaves)
• 1/2 lb cooked shrimp, halved lengthwise
• 1 cup shredded carrots
• 1 cup julienned cucumber
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• For the dipping sauce:
  • 1/4 cup coconut aminos
  • 2 tablespoons lime juice
  • 1 teaspoon honey or maple syrup

Instructions:

1. Fill a shallow dish with warm water. Dip a sheet of rice paper into the water for 15-20 seconds, until it is soft and pliable.
2. Lay the rice paper flat on a work surface. Arrange a few shrimp halves, a sprinkle of shredded carrots, julienned cucumber, mint leaves, and cilantro leaves in the center of the rice paper.
3. Fold in the sides and roll it up tightly.
4. Repeat with the remaining rice paper and filling.
5. In a small bowl, whisk together the coconut aminos, lime juice, and honey or maple syrup to make the dipping sauce.
6. Serve the spring rolls with the dipping sauce.

Bowls

11. Buddha Bowl

A Buddha bowl is a versatile and customizable meal that is perfect for lunch. It typically consists of a base of greens or grains (in this case, cauliflower rice), topped with a variety of vegetables, a protein source, and a flavorful sauce.

Ingredients:

• 2 cups cauliflower rice, cooked
• 1 cup roasted sweet potatoes, cubed
• 1 cup steamed broccoli florets
• 1/2 cup sliced cucumber
• 1/2 cup shredded carrots
• 1/2 avocado, sliced
• For the dressing:
  • 1/4 cup tahini (use with caution on AIP, some find it tolerable, otherwise use coconut cream)
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 clove garlic, minced
  • Pinch of sea salt

Instructions:

1. To assemble the Buddha bowl, arrange the cauliflower rice in the bottom of a bowl.
2. Top with the roasted sweet potatoes, steamed broccoli, sliced cucumber, shredded carrots, and sliced avocado.
3. In a small bowl, whisk together the tahini (or coconut cream), lemon juice, water, minced garlic, and sea salt to make the dressing.
4. Drizzle the dressing over the Buddha bowl and serve immediately.

12. Deconstructed Burger Bowl

Enjoy all the flavors of a burger in a healthy and AIP-compliant bowl. This deconstructed burger bowl features a juicy burger patty, a bed of fresh greens, and all your favorite burger toppings.

Ingredients:

• 1/2 lb ground beef, formed into a patty
• 4 cups mixed greens
• 1/2 cup sliced red onion
• 1/2 cup sliced pickles (AIP-compliant)
• 1/4 cup chopped bacon, cooked
• For the dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard (use with caution on AIP, some find it tolerable, otherwise omit)
  • Pinch of sea salt

Instructions:

1. Cook the burger patty to your desired doneness.
2. In a large bowl, combine the mixed greens, sliced red onion, and sliced pickles.
3. Top with the cooked burger patty and chopped bacon.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard (if using), and sea salt to make the dressing.
5. Drizzle the dressing over the burger bowl and serve immediately.

13. Leftover Chili

Chili is a great make-ahead meal that is perfect for a quick and easy lunch. This AIP-friendly chili is made with ground beef, a variety of vegetables, and a flavorful blend of spices.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 (28-ounce) can of diced tomatoes (omit for strict AIP, substitute with pumpkin puree and bone broth)
• 1 (15-ounce) can of pumpkin puree
• 2 cups beef broth
• 2 tablespoons chili powder (use a nightshade-free blend)
• 1 teaspoon cumin (use with caution on AIP, some find it tolerable, otherwise omit)
• Sea salt to taste

Instructions:

1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned.
2. Add the chopped onion, carrots, and celery to the pot and cook for 5-7 minutes, until softened.
3. Stir in the diced tomatoes (or pumpkin puree and bone broth), pumpkin puree, beef broth, chili powder, and cumin (if using).
4. Bring the chili to a simmer and then reduce the heat to low. Cover and cook for at least 30 minutes, or up to an hour, to allow the flavors to meld.
5. Season with sea salt to taste.
6. Serve warm.

14. Pulled Pork with Coleslaw

This classic comfort food is a delicious and satisfying lunch option. The tender pulled pork is paired with a creamy and crunchy coleslaw for a perfect balance of flavors and textures.

Ingredients:

• 2 lbs pork shoulder
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup bone broth
• For the coleslaw:
  • 1/2 head of cabbage, shredded
  • 1/2 cup shredded carrots
  • 1/4 cup mayonnaise (AIP-compliant)
  • 1 tablespoon apple cider vinegar
  • Pinch of sea salt

Instructions:

1. Place the pork shoulder, chopped onion, minced garlic, and bone broth in a slow cooker. Cook on low for 8-10 hours, or until the pork is tender and easily shredded.
2. Shred the pork with two forks.
3. In a large bowl, combine the shredded cabbage and shredded carrots.
4. In a small bowl, whisk together the mayonnaise, apple cider vinegar, and sea salt to make the coleslaw dressing.
5. Pour the dressing over the cabbage and carrot mixture and toss to combine.
6. Serve the pulled pork with a side of coleslaw.

15. Chicken and Rice Bowl (with Cauliflower Rice)

This simple and satisfying bowl is a great way to use up leftover chicken. The cauliflower rice is a great low-carb and AIP-compliant alternative to traditional rice.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 2 cups cauliflower rice, cooked
• 1 cup steamed broccoli florets
• 1/2 avocado, sliced
• Coconut aminos to taste

Instructions:

1. To assemble the bowl, arrange the cauliflower rice in the bottom of a bowl.
2. Top with the cooked chicken, steamed broccoli, and sliced avocado.
3. Drizzle with coconut aminos to taste.
4. Serve immediately.

More Lunch Ideas

16. Beef Patties with Sautéed Onions and Mushrooms

These savory beef patties are a simple and satisfying lunch option. They are paired with sweet sautéed onions and earthy mushrooms for a delicious and flavorful meal.

Ingredients:

• 1 lb ground beef
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Sea salt to taste
• 1 onion, sliced
• 8 oz mushrooms, sliced
• 2 tablespoons coconut oil or avocado oil

Instructions:

1. In a medium bowl, combine the ground beef, onion powder, garlic powder, and sea salt. Form into patties.
2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook the patties for 4-5 minutes per side, or until cooked through.
3. Remove the patties from the skillet and set aside.
4. Add the remaining tablespoon of oil to the skillet. Add the sliced onion and mushrooms and cook for 5-7 minutes, until softened and browned.
5. Serve the beef patties topped with the sautéed onions and mushrooms.

17. Leftover Steak Salad

Don’t let your leftover steak go to waste! This hearty and flavorful salad is a great way to enjoy it for lunch the next day.

Ingredients:

• 1/2 lb leftover steak, sliced
• 4 cups mixed greens
• 1/2 red onion, sliced
• 1/2 cucumber, sliced
• For the dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Pinch of sea salt

Instructions:

1. In a large bowl, combine the mixed greens, sliced red onion, and sliced cucumber.
2. Top with the sliced leftover steak.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, and sea salt to make the dressing.
4. Drizzle the dressing over the salad and serve immediately.

18. Chicken Drumsticks with Roasted Vegetables

This simple and satisfying meal is perfect for a make-ahead lunch. The chicken drumsticks are roasted to perfection with a variety of colorful and nutritious vegetables.

Ingredients:

• 4 chicken drumsticks
• 2 cups chopped mixed vegetables (e.g., sweet potatoes, carrots, broccoli, Brussels sprouts)
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon dried herbs (e.g., thyme, rosemary)
• Sea salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chicken drumsticks and chopped vegetables with the oil, dried herbs, and sea salt.
3. Spread in a single layer on a baking sheet.
4. Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Serve warm or pack for a cold lunch.

19. Sardine and Avocado Mash

Sardines are a nutritional powerhouse, packed with omega-3 fatty acids and calcium. This simple mash with avocado is a quick and easy lunch that is both delicious and incredibly healthy.

Ingredients:

• 1 (4-ounce) can of sardines in olive oil, drained
• 1/2 avocado, mashed
• 1 tablespoon lemon juice
• Pinch of sea salt

Instructions:

1. In a small bowl, mash the sardines with a fork.
2. Stir in the mashed avocado, lemon juice, and sea salt.
3. Serve on its own, with AIP-compliant crackers, or in a lettuce wrap.

20. Zucchini Noodles with Pesto and Shrimp

Zucchini noodles, or “zoodles,” are a great grain-free alternative to pasta. This dish features zoodles tossed in a flavorful AIP-friendly pesto and topped with succulent shrimp.

Ingredients:

• 2 medium zucchini, spiralized
• 1 lb cooked shrimp
• For the pesto:
  • 1 cup fresh basil leaves
  • 1/4 cup olive oil
  • 2 tablespoons nutritional yeast
  • 1 clove garlic
  • Pinch of sea salt

Instructions:

1. To make the pesto, combine the basil, olive oil, nutritional yeast, garlic, and sea salt in a food processor. Blend until smooth.
2. In a large bowl, toss the zucchini noodles with the pesto.
3. Top with the cooked shrimp and serve immediately.

21. Curried Chicken Salad

This flavorful and exotic chicken salad is a delicious twist on the classic. The curry powder adds a warm and aromatic flavor, and the raisins provide a touch of sweetness.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1/4 cup mayonnaise (AIP-compliant)
• 2 tablespoons chopped red onion
• 2 tablespoons raisins
• 1 teaspoon curry powder (use a nightshade-free blend)
• Sea salt to taste

Instructions:

1. In a medium bowl, combine the cooked chicken, mayonnaise, chopped red onion, raisins, and curry powder.
2. Mix well and season with sea salt to taste.
3. Serve in lettuce cups, on AIP-compliant bread, or on its own.

22. Beef and Cabbage Stir-fry

This quick and easy stir-fry is a great way to use up leftover cabbage. The beef and cabbage are cooked in a flavorful sauce made with coconut aminos, ginger, and garlic.

Ingredients:

• 1 lb ground beef
• 1/2 head of cabbage, shredded
• 1/4 cup coconut aminos
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 2 tablespoons coconut oil or avocado oil

Instructions:

1. In a large skillet or wok, heat the oil over medium-high heat.
2. Add the ground beef and cook until browned.
3. Add the shredded cabbage, coconut aminos, grated ginger, and minced garlic to the skillet. Stir-fry for 5-7 minutes, until the cabbage is tender.
4. Serve immediately.

23. Salmon Cakes with Dill Aioli

These flavorful salmon cakes are a great make-ahead lunch option. They are packed with protein and healthy fats, and the dill aioli adds a creamy and refreshing finishing touch.

Ingredients:

• 1 (15-ounce) can of salmon, drained
• 1/4 cup cassava flour
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• Sea salt to taste
• Coconut oil for frying
• For the dill aioli:
  • 1/4 cup mayonnaise (AIP-compliant)
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon lemon juice

Instructions:

1. In a medium bowl, combine the salmon, cassava flour, chopped dill, and lemon juice. Season with sea salt to taste.
2. Form the mixture into small patties.
3. In a large skillet, heat a generous amount of coconut oil over medium-high heat. Cook the salmon cakes for 3-4 minutes per side, until golden brown and crispy.
4. In a small bowl, whisk together the mayonnaise, chopped dill, and lemon juice to make the dill aioli.
5. Serve the salmon cakes with the dill aioli.

24. Pork and Pineapple Skewers

These sweet and savory skewers are a fun and flavorful lunch option. The pork and pineapple are marinated in a delicious sauce and then grilled or baked to perfection.

Ingredients:

• 1 lb pork tenderloin, cut into 1-inch cubes
• 1 cup pineapple chunks
• For the marinade:
  • 1/4 cup coconut aminos
  • 2 tablespoons pineapple juice
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced

Instructions:

1. In a medium bowl, whisk together the coconut aminos, pineapple juice, grated ginger, and minced garlic to make the marinade.
2. Add the pork cubes to the marinade and toss to coat. Let marinate for at least 30 minutes.
3. Thread the pork and pineapple chunks onto skewers.
4. Grill or bake the skewers until the pork is cooked through.
5. Serve immediately.

25. Leftover Roasted Chicken and Veggies

Sometimes the simplest lunches are the best. If you have leftover roasted chicken and vegetables from dinner, simply pack them up for a quick and easy lunch the next day. No cooking required!

26. Tuna and Cucumber Bites

These refreshing and crunchy bites are a great light lunch or snack. The cucumber slices are a great grain-free alternative to crackers.

Ingredients:

• 1 (5-ounce) can of tuna in water, drained
• 1/4 cup mashed avocado
• 1 tablespoon chopped red onion
• 1 tablespoon lemon juice
• Sea salt to taste
• 1 cucumber, sliced into 1/4-inch thick rounds

Instructions:

1. In a small bowl, combine the drained tuna, mashed avocado, chopped red onion, and lemon juice. Mix well and season with sea salt to taste.
2. Top each cucumber slice with a spoonful of the tuna mixture.
3. Serve immediately.

27. Chicken and Apple Sausages

These homemade chicken and apple sausages are a delicious and healthy alternative to store-bought sausages. They are packed with flavor and are perfect for a quick and easy lunch.

Ingredients:

• 1 lb ground chicken
• 1/2 apple, grated
• 1 teaspoon dried sage
• 1/2 teaspoon cinnamon
• Sea salt to taste

Instructions:

1. In a large bowl, combine the ground chicken, grated apple, dried sage, cinnamon, and sea salt.
2. Mix well with your hands until all the ingredients are evenly distributed.
3. Form the mixture into sausage links or patties.
4. In a large skillet, cook the sausages over medium heat until browned and cooked through.
5. Serve immediately.

28. Simple Green Salad with Avocado and Lemon

This simple and refreshing salad is a great way to get your greens in. The avocado adds a creamy texture and healthy fats, and the lemon juice provides a bright and zesty flavor.

Ingredients:

• 4 cups mixed greens
• 1/2 avocado, sliced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Pinch of sea salt

Instructions:

1. In a large bowl, combine the mixed greens and sliced avocado.
2. Drizzle with lemon juice and olive oil.
3. Season with a pinch of sea salt and toss to combine.
4. Serve immediately.

29. Leftover Pot Roast

Pot roast is a classic comfort food that makes for a delicious and satisfying lunch. Simply reheat your leftover pot roast and enjoy a warm and nourishing meal.

30. Prosciutto and Fig Salad

This elegant and flavorful salad is a perfect combination of sweet and salty. The sweetness of the figs pairs perfectly with the saltiness of the prosciutto for a delicious and sophisticated lunch.

Ingredients:

• 4 cups arugula
• 6 fresh figs, quartered
• 4 slices of prosciutto, torn
• For the dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Pinch of sea salt

Instructions:

1. In a large bowl, combine the arugula, quartered figs, and torn prosciutto.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, and sea salt to make the dressing.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately.

31. Smoked Salmon and Avocado Toast (on Sweet Potato Toast)

Enjoy a classic brunch favorite with an AIP-friendly twist. This recipe uses sweet potato toast as the base, topped with smoked salmon, avocado, and a sprinkle of fresh dill.

Ingredients:

• 2 slices of sweet potato toast (see breakfast recipes for instructions)
• 2 oz smoked salmon
• 1/2 avocado, mashed
• 1 tablespoon chopped fresh dill
• Pinch of sea salt

Instructions:

1. Toast the sweet potato slices until tender.
2. Top each slice with mashed avocado, smoked salmon, and a sprinkle of fresh dill.
3. Season with a pinch of sea salt and serve immediately.