Serves 1
Directions
- 1Start by cutting one pint of cherry tomatoes in half.
- 2Super thinly slice a quarter of a red onion.
- 3Chop up four cucumbers.
- 4Mince one bunch of parsley.
- 5Chop up about a cup of green olives.
- 6Super finely grate about two cups of microplane parm.
- 7For the dressing, combine half a cup of olive oil, a quarter cup of red wine vinegar, the juice of one lemon, and Dijon mustard.
- 8Add the sardines to a big bowl along with two cans of rinsed and drained beans, all the prepped vegetables, and all of the dressing.
- 9Toss until the sardines are broken apart and everything is evenly mixed.
Ingredients
- 1 pint cherry tomatoes, cut in half
- 0.25 quarter red onion, super thinly sliced
- 4 cucumbers, chopped
- 1 bunch parsley, minced
- 1 cup green olives, chopped
- 2 cups microplane parm, super finely grated
- 0.5 cup olive oil
- 0.25 cup red wine vinegar
- 1 lemon, juiced
- can Dijon mustard
- sardines
- 2 cans rinsed and drained beans
Equipment
knifecutting boardgraterbig bowl
Tips
- Sardines are packed with protein and omega-3s, good for hair and skin.
- Pairing sardines with a crunchy acidic salad makes them taste delicious.
- The brininess of olives goes well with sardines.
- Super finely grated microplane parm will mix with the dressing and cling to everything.
- This salad is delicious in a wrap or on its own.
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