Anti Inflammatory Smoky Paprika Sardine & Cucumber Salad
Sardines are one of the most potent anti-inflammatory foods you can put on your plate, loaded with omega-3 fatty acids that support the whole body, and this salad makes them genuinely crave-worthy. The smoked paprika and cumin dressing brings a warm, earthy depth that transforms the fish into something bold and satisfying rather than just functional. Crisp cucumber half-moons, juicy cherry tomatoes, and fresh parsley keep everything bright and textural, while a hit of fresh lemon juice ties the whole bowl together. Extra virgin olive oil does double duty here — it's the base of the dressing and another cornerstone ingredient for keeping inflammation in check. The whole thing comes together in minutes with no cooking required, just a quick whisk and a gentle toss. It serves two and is substantial enough to work as a light lunch or a starter that actually impresses. Optional capers add a briny punch if you want to lean into the Mediterranean vibe even further.
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Learn more →Ingredients
2 servings
For the salad
- 2 cans (4.25 oz each) sardines packed in olive oil, drained
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 tbsp capers, drained (optional)
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 small garlic clove, finely grated
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, smoked paprika, cumin, garlic, salt, black pepper, and red pepper flakes, if using, until the dressing is uniform and slightly emulsified.
- 2
In a large bowl, combine the cucumber, cherry tomatoes, red onion, parsley, and capers, if using.
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