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Sardine Salad
GoodLiving

Sardine Salad 

Many Americans regard canned sardines with suspicion—possibly from the childhood trauma of encountering them encased with other flotsam in jellied “salads”—but these tiny fishes are a powerhouse of nutrients, and depending how they are prepared, pack a lot of savory umami. TNT’s Nathalie Krull shares an easy recipe that is versatile and delicious. The Monterey Bay Aquarium’s seafood watch recommends buying sardines caught in Japan, Morocco, Chile, or Peru, and looking for the Marine Stewardship Council (MSC) seal, to make sure this fishy treat comes from the most sustainable fisheries. All photos by Nathalie Krull

Sounds fishy, I know. Actually, tastes fishy too, but this is a flavor you just have to give into. Sardines are often overlooked, but these babies are super nutritious, and pack a punch when it comes to omega-3 fatty acids, Vitamin D, calcium, and protein. Sardines boost heart, brain, and bone health, plus they are affordable.

If you haven’t tried a can of sardines before, I recommend it. With the addition of carrot in this recipe, you are getting some beneficial fiber too. When my kids were little, they would go crazy over plain sardines! Now as we have all matured, this sardine salad takes it to the next level. Such a healthy dish, that is so simple to put together with things you most likely have on hand already. Great for a quick lunch or cold dinner, especially in this heat.

Ingredients:

  1. 1 can of sardines in olive oil
  1. 1 large carrot finely grated
  1. 1/8-1/4 cup of finely diced red onion depending on how you like it
  1. 3-5 diced green olives
  1. 1 tablespoon chopped fresh parsley
  1. Juice of ½ of a lemon
  1. ½ teaspoon Dijon mustard 
  1. Salt and pepper to taste

Time to get fishy:

Prepare all of your chopped, and grated ingredients. In a medium-sized bowl drain the oil from the can of sardines. Add the Dijon mustard, lemon juice, and a sprinkle of salt, and mix until well combined. Next add the sardines, and mash them into the dressing until there are no more clumps. Mix in the carrots, red onion, olives, and parsley next. Stir until everything is integrated, and looking good. Check to see if you think it needs any salt or pepper. It’s ready to eat! Try it on toasted sourdough bread, eat it with corn chips, or crackers, or roll it up in a warm tortilla, or make a lettuce wrap. Quick and easy, healthy, and delicious. Store leftovers in an airtight container in the fridge for 3-4 days. 

This quick and easy meal is right up my alley. I love to have healthy nutritious food on hand that I can whip up in minutes. Sardines are a good way to support your body from the inside out. This is the kind of food people are talking about when they say “eat your skincare”. Eating sardines regularly will give you radiant glowing skin…no joke. Start today with this sardine salad. It won’t disappoint. Wishing you good health and good luck on all of your cooking adventures. 

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