Mold Detox Friendly Pesto-Walnut Sardine Salad with Cucumber
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Learn more →Ingredients
2 servings
For the salad
- 2 cans (4.25 oz each) sardines in olive oil
- 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
Ingredient noteThe Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh walnuts are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid walnuts, please tap it and change its rating to Red.
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- 1 tbsp raw walnuts, roughly chopped (optional)Ingredient note
The Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh walnuts are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid walnuts, please tap it and change its rating to Red.
- 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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