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!



Southwest Spinach Salad (AIP/Paleo)

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


Prep time


Cooking time



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


  • 1 fairly ripe plantain, peeled and diced

  • 1 T. 1 extra virgin olive oil (EVOO)

  • 4 C. 4 organic baby spinach, loosely packed

  • 1/2 C. 1/2 sliced black olives

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

  • 1/4 C. 1/4 chopped green onion

  • 1 ripe avocado, peeled and diced

  • For the dressing:

  • Zest of one lime

  • 2 T. 2 freshly squeezed lime juice

  • 2 T. 2 EVOO

  • 2 T. 2 chopped fresh cilantro

  • 3/4 t. 3/4 sea salt (or to taste)

  • 1 t. 1 honey


  • 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… 💗😉💗


  • 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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  3. reignofhealth

    How many does this serve?

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

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