Smoked Salmon and Zucchini Noodle Salad, the AIP Way

Raw zucchini noodles give you the shape of a familiar bowl, something you can twirl, without any grain in it. This salad takes about 20 minutes, no cooking at all, and the base holds for a few days in the refrigerator, so it can be the meal you make once and lean on all week.

The salmon brings omega-3 fatty acids, fats involved in the way the body regulates inflammation, and the coconut milk and lemon stand in for a creamy dressing while adding their own fat and a little vitamin C. This is nourishment doing quiet work in the background. It supports your system rather than curing it, and its value shows up across many meals, not just 1.

Handle the fish with some real reverence. Slice the wild-caught salmon into thin strips and lay it over the noodles last, like a finishing gesture rather than an afterthought. Cucumber, scallion, cilantro, the cool coconut dressing, and then the salmon on top. Even a fast lunch deserves to be assembled with a little care.

Ingredients

• 8 oz smoked salmon, wild-caught
• 6 cups spiralized zucchini noodles
• 1 cup seeded, diced cucumber
• 1/2 cup chopped scallions
• 1/2 cup chopped cilantro
• 1/2 cup full-fat coconut milk
• 8 teaspoons lemon juice
• 1/2 teaspoon fine sea salt

Swaps made: none beyond the source's own AIP adaptation. To make it low-FODMAP, omit the scallions as the source suggests. Check the coconut milk for a clean AIP label.

Method

• Slice the smoked salmon crosswise into thin strips and set it aside.
• In a large bowl, toss the raw zucchini noodles with the cucumber, scallions, cilantro, coconut milk, lemon juice, and salt until everything is coated.
• Plate the noodle salad and lay the salmon strips on top. If you are making the base ahead, hold the salmon and add it just before serving.

*Adapted from a-squirrel-in-the-kitchen*