I adapted this recipe to make it whole30 and whole30 AIP compliant. I tried making the dressing as well, but I decided it's easier to just use olive oil and lemon juice or apple cider vinegar. This recipe makes enough for 4, which is great because I can have it for dinner and then lunch the next day.
1 head of romaine lettuce chopped
4 clementine oranges
1/4 cup dry roasted pecans (omit if AIP)
1 large granny smith apple
4 dates chopped or 1/4 cup raisins
1/4 cup dried cranberries (omit for whole30 or AIP)
2 stems green onions chopped
1 lemon (quartered to squeeze onto salad)
olive oil to drizzle
Chop ingredients and place in bowl, except for avocado. Slice avocado and place on top of salad when plating. Drizzle lemon and olive oil onto salad. Salt to taste.
If you plan to use this as a salad the next day, chop the apples and oranges and store them in a separate container. The citric acid in the oranges prevent the apples from turning brown.