Low Sugar Coconut Ranch Sardine Salad
Total time25 min
Prep time15 min
Cook time0 min
4.8(23)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
For the coconut ranch dressing
- ⅓ cup coconut cream
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp garlic-infused olive oil
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
For the salad
- 2 cans (4.375 oz each) sardines in olive oil, drained and flaked
- 4 cups romaine lettuce, roughly chopped
- ½ english cucumber, thinly sliced
- 4 radishes, thinly sliced
- 2 scallions (green tops only), thinly sliced
For serving
- 1 tbsp fresh lemon juice, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut cream, apple cider vinegar, lemon juice, and garlic-infused olive oil until smooth and uniform, about 30 seconds.
- 2
Stir in the chives, dill, parsley, salt, and ground ginger until evenly distributed. Let the dressing rest for 10 minutes so the herbs hydrate and the flavors come together.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!