Red Meat Allergy Friendly Ginger-Lime Sardine Salad
Total time15 min
Prep time15 min
Cook time0 min
4.8(22)
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Learn more →Ingredients
2 servings
For the salad
- 2 cans (4.25 oz each) sardines in olive oil, drained
- 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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