Pregnancy Friendly Mediterranean Sardine Salad Bowl

Total time15 min

Prep time15 min

Cook time0 min

5.0

(13)

Pregnancy Friendly Mediterranean Sardine Salad Bowl

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Ingredients

2 servings

For the bowl

2 cans (4.375 oz each) sardines in olive oil, drained
Ingredient note
Sardines 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
1 medium cucumber, halved lengthwise and sliced
½ cup roasted red peppers (jarred in water or olive oil, not vinegar), sliced
⅓ cup pitted kalamata olives, halved
¼ small red onion, very thinly sliced
¼ cup fresh parsley, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
1 ½ tbsp apple cider vinegar
1 tsp dijon mustard
½ tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
¼ tsp salt
¼ tsp black pepper

For serving

¼ cup fresh microgreens (optional)

Instructions

1
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, dried oregano, salt, and black pepper until the dressing is emulsified and uniform.
2
Divide the romaine between two large bowls. Arrange the cucumber, roasted red peppers, olives, and red onion over the greens.

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