Pregnancy 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
Ingredient noteSardines are one of the lowest-mercury fish and are recommended during pregnancy. This recipe is about one full serving (4.2 oz) - count it as one of your two to three seafood servings for the week.
- 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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