disclaimer: this post may contain affiliate links.
Traveling, Healing, Reflecting:
Hello, friends. It has been a whirlwind of a summer: travel travel and more travel. And we aren’t finished yet! Thursday we head to the Cape, the outer part, where the crowds are a bit thinner and the landscape, a bit wilder. Perhaps it is coincidence that change has been part of this summer as well. As much as I love making recipes, I have to acknowledge that recipe-making is becoming less important to me than exploring other areas of healing, including the emotional / spiritual side. Really, food is but one component.
AIP: A Safe Harbor
That being said, AIP remains for me a safe harbor. A place I know I will feel good, and heal. Still, I have not eaten AIP this summer. Far from it, in fact. While away, I filled my belly with plates of beans and rice, gf / vegan cupcakes, and plenty of fries. By and large, I have felt OK. But the heart of matter really is this: that I still give my body nutritious food that nourishes.
Change – It IS Happening!
There is a time and a place for both, happily. And let that be encouragement to you. There was a time when I could not eat even a bite of Stevia without getting a tension headache. Where an egg brought on some AI symptom. But that is what was. What is is a woman who is testing boundaries while still looking for ways to eat nutrient dense. Wish me luck. We are all in this together, so let’s wish ourselves the very best. And love ourselves.
What does all this mean for the blog, then? Later this fall, look for more recipes that are Paleo, and even, just gluten free + vegan. I need this space to be a space that accurately reflects my diet. Because, after all, AIP is not meant to be forever (but if it’s working for you it’s all good)!!
Seafood Salad Says Summah-Time
So on to this recipe. I’ve got a number of delicious AIP recipes still comin’ atcha, starting with this one. There’s something about the tang of pickled veggies, topped with freshly sauteed (or grilled) seafood that just makes my mouth happy. While I do try to be careful about the source of my seafood, I let go of the reins a bit over the summer, especially if I’m visiting a place like Cape Cod, where I know the seafood is fresh.
Here, in this Seafood Salad, you’ll give carrots and celery a vinegar bath to get them nice and pickled. A peach is added to this, for sweetness to balance the tang, and cucumber for extra crunch and mellowness. With cabbage and endive as the base, all will get tossed with a healthy amount of AIP mayonnaise. Topped with freshly cooked seafood, this salad combins warm and cool tastes together in a way that yells “summah-time” for your tastebuds. Mmm mmm good.
Because who needs fussy – or hot – meals when temps are soaring? And perhaps, making easy meals like this is more than that. It’s putting your foot down, with a declaration: I will use the summer to rest. To nourish. To have fun. And celebrate a season by cooking less, not more.
Notes on This Recipe:
Instead of reinventing the wheel and creating my own AIP mayonnaise, I went with one that I already love. Find it here, at He Won’t Know It’s Paleo. Some of the best recipes ever by the way!
Looking for more easy summer salad recipes? Check out:
Bon AIPpetit friends (a nod to a fellow AIP-er Beth Jacques Chen’s blog!)
PIN for later:
Seafood Salad with Quick Pickled Vegetables (AIP + Paleo + Whole30)
Capture the flavors of the season in this delightful bowl! Pickled celery and carrots mingle with cucumber, peach, cabbage and endive. Tossed in AIP mayo and topped with sauteed or grilled seafood, this is a light yet hearty meal for summertime.
- 2 medium carrots
- 3 ribs celery
- 2 Tbsp champagne vinegar (sub balsamic but know the color will be darker)
- 2 Tbsp apple cider vinegar
- 1 large or 2 medium peach
- 1 medium cucumber, seeded
- 1 cup endive, finely chopped
- 1 cup napa cabbage, finely chopped
- 1/2 pound scallops
- 1/2 pound shrimp
- sea salt, to taste
- 1/2-3/4 cup AIP mayo (I used the recipe from He Won't Know It's Paleo, link above and also below)
Dice carrots and celery. Place in a heat proof container. Combine champagne vinegar and apple cider vinegar in a small pot and bring to a boil. Remove from stove and pour over carrots and celery. Allow to cool, then refrigerate for 20 minutes.
Turn pan on stove to medium-high heat. While pan is heating, prep remaining ingredients: dice peach; remove cucumber seeds and dice the same size as the peach. Finely chop endive and napa cabbage.
Rinse and pat seafood dry. De-vein shrimp, if necessary. Add fat to pan and swirl to coat. Saute seafood over medium to medium-high heat, depending on how hot your stove gets. Turn the seafood after ~3 minutes and cook 2-3 minutes more. Remove from pan and set aside.
Remove pickled veggies from fridge and pour off vinegar (set aside). You will be using 1 Tbsp of the vinegar in the salad; save the remainder for another purpose.
In a large bowl, place all veggies, tossing to combine. Add 1 Tbsp of the reserved vinegar. Then, add 1/2 - 3/4 cup of AIP mayonnaise (depending on taste and preference. I find I like a lot of mayo flavor so I went for the full amount). Toss all to coat. Taste and adjust salt, if needed. Either top now with seafood, or wait and top individual plates. Will keep for 1-2 days in the fridge. Enjoy!!
NOTE: There are several AIP mayo recipes out there; I used this one, from He Won't Know It's Paleo. Delish!