Pregnancy Friendly Fig & Sardine Salad with Apple Cider Vinegar Dressing
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Learn more →Ingredients
2 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For the salad
- 4 cups arugula, loosely packed
- 4 fresh figs, quartered
- 2 cans (4.25 oz each) sardines in olive oil, drained
Ingredient noteSardines are one of the lowest-mercury fish and are recommended during pregnancy. This recipe is about one full serving (4.2 oz) - count it as one of your two to three seafood servings for the week.
- ¼ small red onion, very thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, ground ginger, and sea salt until the dressing is smooth and emulsified.
- 2
Add the arugula to a large bowl and drizzle with about two-thirds of the dressing. Toss until the leaves are lightly and evenly coated.
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