Red Meat Allergy Friendly Smoky Paprika Sardine & Cucumber Salad

Total time15 min

Prep time15 min

Cook time0 min

5.0

(4)

Red Meat Allergy Friendly Smoky Paprika Sardine & Cucumber Salad

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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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