Pregnancy Friendly Sardines on Cucumber with Lemon & Herbs
About FigFig 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
- 1 can (4.4 oz) sardines in olive oil, drained
Ingredient noteSardines are one of the lowest-mercury fish and are recommended during pregnancy - this recipe has about 2.2 oz per serving, well inside the two to three servings a week that is advised.
- 1 medium english cucumber
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh chives, finely chopped
- ¼ tsp sea salt, or to taste
- ¼ tsp black pepper, or to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Slice the cucumber into rounds about 1/4-inch thick and arrange them in a single layer on a cutting board or serving plate.
- 2
Add the drained sardines to a mixing bowl and break them into rough chunks with a fork. Drizzle in the olive oil and lemon juice, then add the parsley, chives, salt, and pepper. Stir gently until the sardines are evenly coated and the herbs are distributed throughout.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!