| 14 | 15 | 584 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 2 |
| 114 gm | Sardine, canned in oil, drained (boneless + skinless) |
| 1/2 cup slices | Fennel (thinly sliced, or lettuce) |
| 1/2 cup chopped | Cucumber, peeled (small diced) |
| 1/4 cup | Red onion (small diced) |
| 5 medium | Green olives |
| 1/2 cup cubes | Avocado (diced) |
| 1 pinch | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 6 tbsp | Extra virgin olive oil (for dill vinaigrette) |
| 2 tbsp | Apple cider vinegar (for dill vinaigrette) |
| 1 tbsp | Dill, fresh (for dill vinaigrette - finely minced) |
| 1 pinch | Salt (for dill vinaigrette - to taste) |
| 1 dash | Black pepper (for dill vinaigrette - to taste) |
| 1 sprig(s) | Dill, fresh (for garnish - chopped) |
1. In a medium bowl add sardines and break them up a bit with a fork.
2. Add sliced fennel bulb or lettuce, diced cucumber, red onion, olives and avocado.
3. Prep the dressing by combining olive oil, vinegar, dill, salt and pepper into a container with a lid, shake well. Refrigerate unused portion. Add desired dressing amount to salad and toss to combine.
4. Garnish with fresh dill and serve. Enjoy!
Nutritional Highlights:
Sardines
High in anti-inflammatory omega-3 fatty acids, calcium and protein and the perfect addition to salads.
| Meat Alternative | 0.8 |
| Vegetables | 1.8 |
