Pregnancy Friendly Coconut Ranch Sardine Salad
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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
Ingredient noteSardines are one of the lowest-mercury fish and are recommended during pregnancy. This recipe is about one full serving (4.4 oz) - count it as one of your two to three seafood servings for the week.
- 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.
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