Simple Sardine Salad

Ingredients

• Wild sardines in spring water - 100g tin

• Fresh Parsley - 1/2 cup

• Red Onion - 1/4 of an onion

• Lemon - 1/2 a lemon

• Dijon Mustard - 1/2 tsp

• Olive Oil - 1 Tbsp

• Salt & Pepper

• Seasonal Additions - A Handful of Kale and Purple Cabbage

• Seasonal Additions - 1/2 a Carrot

Method

Add the canned wild sardines to a bowl and flake up with a fork (I like to drain the spring water from the can before transferring to a bowl so that the salad isn’t watery)

Finely slice the red onion, or chop as you prefer. I love onion so usually add 1/4 of a small red onion, but you can increase or reduce depending on your taste

Chop the fresh parsley - you can add alternate or different fresh herbs as you like.

All all the ingredients to the bowl and mix. Adjust the dijon mustard accordingly! Squirt in the juice of a lemon to taste. If you have the time and like the taste add the zest of your lemon skin

Add whatever is seasonally available that takes your fancy. I usually add some kind of chopped kale, diced purple cabbage or grated carrot, but this salad is very versatile.

Salt & pepper to taste!Serve with a side of avocado, a drizzle of olive oil and a cracker if you want the crunch!

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Enjoy!

Note: The base of this recipe is from the amazing Rebecca Katz and her Longevity Kitchen cookbook