Barley Free Pesto-Walnut Sardine Salad with Cucumber

Total time15 min

Prep time15 min

Cook time0 min

Barley Free Pesto-Walnut Sardine Salad with Cucumber

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Ingredients

2 servings

For the salad

2 cans (4.25 oz each) sardines in olive oil
Matiz Gallego Sardines in Olive Oil - 4.2 Oz Roland Sardines, In Olive Oil, Skinless & Boneless 4.4 Oz Sea Tales Sardines in Olive Oil, 4.2 oz Palacio De Oriente Sardines In Olive Oil 4.25 Oz
Nixe by Lidl Skinless Boneless Sardines In Olive Oil, 4.4 oz
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1 large english cucumber (about 12 oz), halved lengthwise and sliced into half-moons
1 cup cherry tomatoes, halved
2 tbsp red onion, very thinly sliced
2 tbsp fresh flat-leaf parsley, roughly chopped

For the pesto dressing

1 cup fresh basil leaves, packed
⅓ cup raw walnuts
1 clove garlic
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
¼ tsp salt
¼ tsp black pepper

For serving

1 tbsp raw walnuts, roughly chopped (optional)
lemon wedges (optional)

Instructions

1
Combine the basil, 1/3 cup raw walnuts, garlic, olive oil, lemon juice, salt, and black pepper in a small food processor or blender. Pulse until a coarse, spoonable pesto forms — the texture should be thick enough to cling to the vegetables, not a smooth purée. Taste and adjust salt or lemon juice as needed.
2
Add the cucumber, cherry tomatoes, red onion, and parsley to a large bowl. Spoon the pesto dressing over the vegetables and toss until everything is evenly coated.

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