Tangy Cucumber Salad

Cucumbers! Napa cabbage! Sweet new onions! Crunchy, cooling produce is abundant just in time for the heat, and Summer is indeed the perfect time for this simple, sweet and tangy salad. This is a great side dish for fish, chicken or even grilled steak, and you can easily double it up for a crowd. If you can’t find uncured onions at your farmers market or CSA, seek out a sweeter variety of white onion.

Seared Tuna with Smashed Cucumbers & Ume Vinaigrette

Bright, crunchy and so ready for a warm Summer night, this AIP recipe is satisfyingly savory and has a real umami hit from the ume vinegar. Ume vinegar is made from umeboshi, cured Japanese plums, and is a great agent in ramping up saliva production (which is an often-forgotten and hugely important part of our digestion!). Clients following an Autoimmune Paleo diet can’t eat any seeds, legumes, grains, dairy or nightshades, so I’ve used deep red sumac* powder in place of any seedy spices to crust the tuna. Sumac is a berry common in Middle Eastern cooking, and even grows right here in New England. *NOTE: If you’re still in the restricted phase of AIP, you may want to skip the sumac altogether.

Kale & Cabbage Slaw with Pistachio Vinaigrette

Yes, this is another kale salad, but it also has my absolute favorite cruciferous cousin as a co-star! Rich in Vitamin C and sulfur, cabbage is known to boost the immune system and fight infection. The dressing is satisfyingly creamy sans dairy, and the parsley helps keep it a lovely shade of green. If you eat dairy in moderation, you can peel any nutty, aged cheese over top to finish (however it’s fabulous without).