Overhead view of Southwest Spinach Salad (AIP/Paleo)

Southwest Spinach Salad (AIP/Paleo)

This Southwest Spinach Salad (AIP/Paleo) combines roasted plantains and raw jicama with traditional flavors of lime and cilantro. So good!

Overhead view of Southwest Spinach Salad (AIP/Paleo)
Southwest Spinach Salad (AIP/Paleo)

Maybe it’s the warmer weather.  Maybe I’m missing the southwest U.S. where I lived for more than a decade.  Or maybe it’s just because I had some jicama and an old plantain I needed to use up!  🤷🏼‍♀️ Whatever.  In any case, I offer you this delish salad, which can stand by itself as a nutrient-dense meal, or next to your favorite protein.  

Serving suggestions

I’ve tried this with a few different proteins to make this salad into a meal. My favorite so far is to top it with some grilled shrimp. I also like to add some cooked chicken that I almost always keep on hand (see my Falling-off-the-bone Crockpot Chicken recipe) with the leftovers for a quick lunch.

Southwest Spinach Salad (AIP/Paleo) from above with a lime and a small dish of salt to the side
Southwest Spinach Salad (AIP/Paleo)

Other spinach salad options

You may also like to try these spinach salads. Get those raw greens into your diet! 😀

Closeup of Southwest Spinach Salad (AIP/Paleo) on a wooden plate with a small dish of salt and a lime in the background
Southwest Spinach Salad (AIP/Paleo)

Special equipment

You won’t need any special kitchen equipment to make this recipe. However, it is super helpful to have a mini food processor. If you’ve been a friend of this blog for a while, you know that I use mine a lot. It is handy for making dressing, dips, etc. Mine is bright yellow because – why should cooking be drudgery? 😁

You can find every ingredient for this salad in your regular grocery store (yay!), AND you can serve this salad to your vegan friends (yay, again!).

Happy spring!

💗,

Wendi

Southwest Spinach Salad (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Salads, SidesCuisine: AIP, Paleo, SouthwestDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

This Southwest Spinach Salad (AIP/Paleo) combines roasted plantains and raw jicama with traditional flavors of lime and cilantro. So good!

Ingredients

  • 1 fairly ripe plantain, peeled and diced

  • 1 T. extra virgin olive oil (EVOO)

  • 4 C. organic baby spinach, loosely packed

  • 1/2 C. sliced black olives

  • 1/2 C. raw jicama, peeled and cut into 1/2” strips

  • 1/4 C. chopped green onion

  • 1 ripe avocado, peeled and diced

  • For the dressing:

  • Zest of one lime

  • 2 T. freshly squeezed lime juice

  • 2 T. EVOO

  • 2 T. chopped fresh cilantro

  • 3/4 t. sea salt (or to taste)

  • 1 t. honey

Directions

  • Preheat oven to 350 degrees.  Toss plantains in EVOO.  Transfer to baking sheet.  Bake for 15 minutes, and let cool.
  • Dump the rest of the above ingredients in a large bowl.  Move on to the salad dressing: 👇🏼👇🏼👇🏼
  • Whirl all ingredients in a blender, or small food processor.  Make sure that all of the honey and salt are incorporated.  (They like to glop together on the bottom.)
  • Now the plantains should be cool.  Add them to the salad.  Drizzle the dressing over all.  Toss!  Share with people you love – which can/should include yourself… 💗😉💗

Notes

  • For jobs like dressings, marinades, sauces, etc., I use this awesome mini food processor. I use it all the time. Mine is yellow. 🙂

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5 Comments

  1. Pingback: 40 of the Best AIP Salads...Ever - The Unskilled Cavewoman

  2. Pingback: Margarita Chicken – Wendi's AIP Kitchen

  3. reignofhealth

    How many does this serve?

  4. Pingback: Margarita Chicken - Wendi's AIP Kitchen

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