Friday, 4 March 2016

Fresh and Crunchy Sardine Salad

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I had to learn to love sardines. 

I know they're one of the most nutrient dense foods you can eat - packed with vitamin D (important if, like me, you don't get much daylight in the winter) and they're good for your heart, too. But there was just something about eating these little tiny, oily fishies with all their vertebrae and rib bones, and skin. I was a bit squeamish. 

But I decided, mostly because of the vitamin D thing, that sardines had to be part of my life. So I learned to love them. 

It wasn't the flavour that put me off - it was the texture of those crunchy bones. 

So what did I do? I always made sure I'd eat them with something crunchy. 

Problem sorted. 



If you're struggling to make sardines part of your weekly diet (I try to eat them a couple of times a week now) then give this salad a try. It's crunchy - on account of the radishes, little gem lettuce and the celery - and the oiliness is freshened up with lemon juice and parsley which are both pretty high in vitamin C. I also love the fuschia-pink radish that contrasts with the soft green of the little gem leaves, making this a salad that's delicious, nutritious and pretty damn gorgeous to look at, too. Which always helps. 

I hope you love it. 




Fresh and Crunchy Sardine Salad
Serves 1
Ingredients
1 little gem lettuce, washed and shredded
1 stick celery, washed and trimmed and then chopped roughly
4 radishes, washed, trimmed and roughly chopped
120g can sardines (with the bones)
juice of half a lemon
small handful fresh parsley

Method
Place the chopped lettuce, celery and radishes in a serving bowl. Open the can of sardines and lift them out with a fork and place in the centre of the bowl. Squeeze over the lemon juice and the parsley and mix everything up. Eat straight away. 


Are you looking for more AIP and paleo recipes? Check out The Best of AIP 2015 ebook by The Paleo Mom, which contains 200 recipes from bloggers across the AIP community (including me!). If you're looking to find out  more about different fish, I often use The River Cottage Fish book, which to me, is like an encyclopaedia of different seafood along with recipe ideas, too.