This is going to be the quickest recipe ever written! I made this salad today, for our first official AIP picnic here in Sydney, and I thought it turned out so well I couldn’t wait to get it written up and on the blog! (Well that, and I didn’t want to forget what I’d put in it 😉 )
The AIP picnic went so well and it was lovely to meet some other AIP warriors face to face (and can I just say that AIP people are the best type of people?!) so I will definitely be posting more on that later. But first – recipe!
Serves 6-8 people as a side dish
2 roasted chicken breasts pulled apart (I roasted a whole chicken, ate the drumsticks and wings for dinner and basically used the rest for the salad. You could also just buy 2 chicken breasts and grill, pan fry or poach them)
2 handfuls coconut flakes
2 sticks celery chopped
2 apples chopped – they are in season again, hurrah!
2 Lebanese cucumbers chopped
2 spring onions chopped
1 handful chopped parsley (including stalks, just chop them more finely)
1 handful chopped coriander (as with parsley)
A couple of handfuls of salad leaves, I used baby spinach
Salt to taste
A good glug of olive oil
150 ml coconut milk (I use Ayams)
Juice from 1/2 a lemon
Get a bowl and mix it all in together! Then taste. If you think it needs more acidity, add more lemon juice. Or if you want a creamier feel add more coconut milk.
And that’s it! AIP Celebration Salad. And I called it that because when you get to meet such fab people and eat such lovely food then it really is cause for celebration 🙂 Hope to see you at the next AIP picnic! x