Anti Inflammatory Ginger-Lime Sardine Salad

Total time15 min

Prep time15 min

Cook time0 min

Anti Inflammatory Ginger-Lime Sardine Salad

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Ingredients

2 servings

For the salad

2 cans (4.25 oz each) sardines in olive oil, drained
King Oscar Tiny Tots Sardines in Olive Oil Two Layer - 3.75 Oz Matiz Gallego Sardines in Olive Oil - 4.2 Oz King Oscar Sardines In Olive Oil - 3.75 Oz Roland Sardines, In Olive Oil, Skinless & Boneless 4.4 Oz Sea Tales Sardines in Olive Oil, 4.2 oz
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1 english cucumber, halved lengthwise and thinly sliced
1 medium carrot, peeled and coarsely grated
3 scallions, thinly sliced (green parts only)
¼ cup fresh cilantro leaves

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
2 tbsp coconut aminos
1 tbsp extra-virgin olive oil
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
¼ tsp fine sea salt, plus more to taste

For serving

1 tbsp fresh mint leaves, torn (optional)
lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the lime juice, coconut aminos, olive oil, grated ginger, turmeric, and sea salt until fully combined and the turmeric is evenly dispersed.
2
Drain the sardines and transfer them to a large mixing bowl. Use a fork to break them into large, rough flakes — aim for pieces about 1 inch across rather than a fine mash.

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