Anti Inflammatory Basil-Pesto Sardine Salad
Total time15 min
Prep time15 min
Cook time0 min
4.6(5)
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Learn more →Ingredients
2 servings
For the pesto
- 2 cups fresh basil leaves, packed
- 1 clove garlic, roughly chopped
- ¼ cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp fine sea salt
For the salad
- 2 cans (4 oz each) wild-caught sardines in olive oil, drained
- 4 cups mixed salad greens
- ½ english cucumber, thinly sliced
- 4 radishes, thinly sliced
- ¼ red onion, very thinly sliced
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- salt, to taste
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the basil, garlic, lemon juice, lemon zest, and sea salt in a food processor or blender. Pulse 5–6 times until the basil is roughly broken down.
- 2
With the machine running, stream in the 1/4 cup olive oil in a slow, steady pour until the pesto is smooth and bright green, scraping down the sides once as needed. Taste and adjust salt.
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