| 11 | 30 | 555 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 2 |
| 114 gm | Sardine, canned in oil, drained (boneless + skinless) |
| 1/2 cup chopped | Cucumber, peeled (small diced) |
| 1/2 cup cubes | Avocado (diced) |
| 1 pinch | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 1 sprig(s) | Dill, fresh (for garnish - chopped) |
| 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) |
DIRECTIONS FOR SALAD:
In a medium bowl add sardines and break them up a bit with a fork.
Add diced cucumber and avocado and Dill Vinaigrette, toss.
Season with salt and pepper to taste, garnish with fresh dill and serve.
DIRECTIONS FOR DILL VINAIGRETTE:
Put all ingredients into a container with a lid, shake well. Refrigerate unused portion.
| Meat Alternative | 0.8 |
| Vegetables | 0.9 |
