AIP, Paleo, Whole30 Recipe: Ume Carpaccio Salad from “Plant-Based Paleo”

I have been in love with all of the recipes from Plant-Based Paleo and am working my way through cooking all of its recipes.

Here is a fantastic salad recipe that I have made for myself and my clients:


Ume Carpaccio Salad from Plant-Based Paleo
This salad is elegant enough to impress dinner guests, yet simple to prepare and really delicious.  Shaved radish supports a healthy liver and asparagus has a host of benefits, including an improved digestion and strengthening bones.  Top this salad with sprouted seeds* and a clean vinaigrette and enjoy how amazing it allows you to feel.
*Note: simply leave out the sprouted seeds to keep this recipe AIP.
Serves 2-4


4 cups of baby arugula
1 cup of micro kale greens
1/2 bunch of asparagus
4 radish

1/4 cup of sprouted pumpkin seeds (omit if you are adhering to the Autoimmune Protocol)

Special tools: vegetable peeler


6 Tbs. umeboshi paste (you can find this in the Asian section at your market)
4 Tbs. toasted sesame oil
1/3 cup apple cider vinegar (Plant-Based Paleo used rice vinegar)
1/2 tsp. sea salt
Dash of ground white pepper (omit white pepper if you are adhering to the Autoimmune Protocol)


Remove the tough ends of your asparagus (usually about 2-3″ of each stalk) and chop in 2″ bite size pieces.  Transfer to a small sauce pan and boil until soft, about 5 minutes (you can also steam your asparagus).  Allow to cool on a plate in the fridge while you assemble the rest of the salad.

In a large salad bowl, add baby arugula and micro kale greens and gently toss with a spoon or salad tongs.

Measure 1/4 cup of sprouted pumpkin seeds and set aside.  For even more flavor, toast your pumpkin seeds in a skillet on medium heat until golden, stirring frequently for about 5 minutes.

Using a vegetable peeler, shave each radish over your salad greens, allowing the shavings to evenly cover your greens.

In a small bowl (or mason jar), whisk all of your salad vinaigrette ingredients.

Add cooled asparagus to your salad.

When ready to serve, plate 2-4 servings and top with sprouted pumpkin seeds and vinaigrette.

This salad is absolutely delicious on its own, and fantastic paired with grilled flank steak and riced cauliflower.

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