Sardine Salad

By vdub

Ingredients

• 1 can boneless, skinless sardines, drained
• 1/2 cup diced carrots
• 1/4 cup diced celery
• 2 tablespoons chopped scallions
• 2 tablespoons sundried tomatoes, finely chopped
• 2 tablespoons chopped parsley or cilantro or basil (use what you have on hand)
• Juice of two limes, separated
• 1 jalapeño chili, with stem, seeds and ribs removed, finely chopped
• Pinch of sea salt
• 1 avocado, pitted, peeled and diced

Details

Servings 1
Adapted from gingerlemongirl.blogspot.com

Preparation

Step 1

Place sardines, carrots, celery, scallions, sundried tomatoes, herb of your choosing, jalapeño (if using), juice of one lime and salt in a bowl. Mix bowl, breaking up the sardines into flakes. Add avocado and taste to adjust seasoning. I usually add about half the juice of the second lime, but it is really up to you. If you are not serving immediately, you can make the recipe up to the addition of the avocado and have the salad sit for a couple of hours and even overnight in the refrigerator. Add the avocado immediately before serving.

Note: just as with any tuna fish salad recipe, feel free to swap ingredients or adjust ratios – if you like celery better, add more celery. Swap diced red onion for the scallions. Add hot sauce. Whatever makes you happy.

If you want to bring this salad to work for lunch: When I make this salad to bring to work, I add all the ingredients up to the avocado and only use the juice of one lime. Then I bring this little kit you see in the picture immediately above, where I pack the sardine salad in one container and my celery and carrots in another, along with an avocado and a lime. When I am ready to eat the salad at work, I cut the avocado and add it to the salad along with some freshly squeezed lime juice. It makes for a delicious fresh-tasting lunch that transports you away from the office.