My Favorite Salad with Canned Sardines
I can’t wait to share with you my favorite salad with canned sardines. I crave and eat it every week. Sometimes even twice a week. I love to have it as a light lunch or dinner. This salad tastes delicious, and it is very nutritious. It is also fairly inexpensive to make.
Why should you make this recipe?
When I say that this is my favorite salad with canned sardines I’m not kidding. I love to make and eat it. The flavor is so good and there are so many textures. The crunchy vegetables combined with the creamy avocado and the tender sardines. Yummy!
This salad comes together in 5-10 minutes. You don’t have to prepare a complicated dressing or look for unknown ingredients. The dressing is very simple. You know that fish and lemon go very well together. So, obviously I had to drizzle this salad with freshly squeezed lemon juice. I also pour the olive oil that is packed in the sardine can over the vegetables. Season with salt and pepper and that is all to it.
This recipe is suitable for people on Paleo, Whole 30, low carb, keto, diabetic and gluten free diets.
Sardines are so under appreciated. They are cheaper and contain much more vitamin E than canned tuna. Vitamin E is a powerful antioxidant that has anti-aging and protective properties. Sardines also have more calcium and less mercury than tuna. Mercury is a common toxin found in larger fish that eat smaller fish. Anyone have to avoid consuming it, but you have to be extremely cautious if you are pregnant. It can cause damage to the brain of the developing baby.
Helpful tips
Use whatever lettuce you prefer. I like to use Iceberg or Romaine lettuce.
For this recipe I used a brand of canned sardines called Season. You can use a brand that you like. This link is not affiliated and this blog post is not sponsored.
I like the flavor of black olives in my salads but you can substitute with whatever olives you like. You can even add capers.
Use only freshly squeezed lemon juice for this salad. I don’t recommend seasoning with lemon juice in a bottle.
Make sure to stir well before serving. You want the olive oil form the can and the lemon juice to coat every bite.
To make this salad more heart healthy use olives that are low on sodium.
Use your own judgment when you season this salad. Every lemon has different tanginess and I can’t tell you exactly how much you need. When it comes to seasoning salads I don’t like to give exact amounts of salt and lemon juice because it is based on individual preference.
Consume immediately after you prepare. Do not store leftovers in the fridge. Once the lettuce is seasoned it will start loosing water and it is going to wilt fast.
My Favorite Salad with Canned Sardines
Ingredients
- 3 cups chopped lettuce of choice I use Iceberg or Romaine
- 2 small radishes
- 1 can of skinless & boneless sardines in olive oil
- ½ seedless English cucumber
- ½ avocado
- ¼ cup sliced olives drained
- freshly squeezed lemon juice to taste
- salt and pepper to taste
Instructions
- Chop the lettuce. Slice the radishes, cucumber and avocado.
- Add the ingredients in a bowl and top with the canned sardines. Drizzle the olive oil from the can on top of the salad and squeeze some fresh lemon juice on top. Season with salt and pepper.
- Toss until all the ingredients are well combined and taste for seasoning. If needed add more lemon juice, salt and pepper.
- Serve and consume immediately.
