Mold Detox Friendly Za'atar-Tahini Sardine Salad with Cucumber

Total time15 min

Prep time15 min

Cook time0 min

Mold Detox Friendly Za'atar-Tahini Sardine Salad with Cucumber

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Ingredients

2 servings

For the salad

2 cans (4.25 oz each) sardines packed in olive oil, drained
Crown Prince Skinless Boneless Sardines in Olive Oil Crown Prince Non-GMO Skinless & Boneless Sardines In Olive Oil Ortiz Sardines in Olive Oil Sustainable Seas Sardines in Olive Oil Matiz Gallego Sardines in Olive Oil - 4.2 Oz
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1 large english cucumber (about 12 oz), halved lengthwise and sliced into half-moons
¼ red onion, thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped

For the dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp extra-virgin olive oil
2 tbsp water
1 ½ tsp za'atar
1 small garlic clove, finely grated
¼ tsp ground cumin
¼ tsp fine sea salt, plus more to taste
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For serving

2 tbsp pomegranate seeds (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tsp za'atar, for sprinkling (optional)

Instructions

1
In a small bowl, whisk together the tahini, lemon juice, olive oil, water, za'atar, grated garlic, cumin, salt, and black pepper until smooth and pourable — the dressing should be about the consistency of a thin yogurt. If it seizes and thickens, whisk in a little more water, 1 tsp at a time.
2
In a large bowl, combine the sliced cucumber, red onion, and parsley. Pour about two-thirds of the dressing over the vegetables and toss until evenly coated.

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