High Fructose Corn Syrup Free Smoky Paprika Sardine & Cucumber Salad
Total time15 min
Prep time15 min
Cook time0 min
5.0(4)
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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
- Ā¼ cup red onion, thinly sliced
- Ā¼ 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
- Ā½ tsp ground cumin
- 1 small garlic clove, finely grated
- Ā¼ tsp salt, or to taste
- Ā¼ tsp black pepper, or to taste
- Ā¼ 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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