|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!
High in anti-inflammatory omega-3 fatty acids, calcium and protein and the perfect addition to salads.