High Fructose Corn Syrup Free Pomegranate & Sardine Salad with Cucumber and Mint

Total time15 min

Prep time15 min

Cook time0 min

4.7

(9)

High Fructose Corn Syrup Free Pomegranate & Sardine Salad with Cucumber and Mint

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

For the salad

2 cans (4.25 oz each) sardines packed in olive oil, drained
1 english cucumber (about 12 oz), halved lengthwise and sliced into half-moons
½ cup pomegranate arils (from about ½ medium pomegranate)
¼ cup fresh mint leaves, roughly torn
3 scallions (green tops only), thinly sliced

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp raw honey
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp salt
¼ tsp black pepper

For serving

2 tbsp dry-roasted pumpkin seeds (pepitas) (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, honey, cumin, turmeric, salt, and black pepper until the dressing is smooth and emulsified.
2
In a large bowl, combine the cucumber, pomegranate arils, mint, and scallion greens. Pour the dressing over the salad and toss until everything is evenly coated.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!