If you don’t have experience with sardines, give them a try! Pacific sardines are sustainable, pretty inexpensive, and super good for you – high in Omega-3s and calcium. They don’t really taste much fishier than tuna, but they don’t have the risk of mercury and overfishing that tuna has (Atlantic or Mediterranean sardine fisheries are poorly regulated and in decline, so we recommend sticking to the abundant Pacific variety). They are one of our favorite foods – and one of the few things Sonora is almost guaranteed to eat! If a picky toddler gives it her stamp of approval, what’s holding you back?
The lemon juice and capers in this salad cut through the oiliness of the sardines, and the creamy avocado offsets their acidity. It’s really pretty perfect. While probably not as perfect, it would also be good with grilled chicken, hard-boiled egg, or walnuts in addition to or in place of the sardines. Serves 2
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1 can (or more!) of Pacific sardines packed in water, drained
4 cups salad greens (pea shoots are good here, too!)
1 avocado, in chunks
3-4 scallions, chopped or 1 small red onion, sliced thinly into half-moons
2 Tbsp capers
Dressing:
2 Tbsp lemon juice
6 Tbsp olive oil
1 tsp oregano
2 cloves garlic, crushed and chopped finely
Salt & pepper
Mix the dressing in a bowl or shake up in a mason jar, then drizzle over the rest of the ingredients. Dinner is served!
nm
1 can (or more!) of Pacific sardines packed in water, drained
4 cups salad greens (pea shoots are good here, too!)
1 avocado, in chunks
3-4 scallions, chopped or 1 small red onion, sliced thinly into half-moons
2 Tbsp capers
Dressing:
2 Tbsp lemon juice
6 Tbsp olive oil
1 tsp oregano
2 cloves garlic, crushed and chopped finely
Salt & pepper
Mix the dressing in a bowl or shake up in a mason jar, then drizzle over the rest of the ingredients. Dinner is served!
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