Sardines smashed up and mingled with toasted walnuts, chopped spinach, kalamata olives and a generous dollop of sundried tomato pesto infused paleo mayo! Served up with endurance crackers, this is officially my favourite of the “quick and handy one bowl mix” salads!
Sardines…my new go to quick fat boosting, protein of choice when leftovers aren’t at hand! My canned fish of choice, usually in brine or organic olive oil; I can remember a time when the only way I could tolerate them was if they were in sweet (now sickly!) tomato sauce!
I actually made this sardine salad way back in January when I first whipped up the sundried tomato pesto. I wanted to put the leftovers (having devoured mounds of it on crackers!) to good use, and boy oh boy did it work out well! The combination of the sardines, lightly oily, their distinctive yet not over powering flavour, the salty sundried tomato mayo, rich and creamy, lots of green, toasty fragrant crunchy walnuts and a final punch from those olives…
I remember Kath posting a while ago about eating a can of sardines a week, making it her “duty”…I’m well on board with that one! I love having a batch of this salad, or something similar at the ready for when I arrive home from training, in need of a quick nourishing feed and not at all in the mood for cooking or for indulging in anything above body temperature!
When I think salad now I think protein and fat…the veg though still a thought is usually not greatly considered. My go to is spinach unless I can get my hands on some lacinato kale! Spinach definitely works best in this one, soft and supple, light in flavour, perfect for mixing without overshadowing.
I’ve another sardine breakfast idea up my sleeve for next week so stock up!!!
I’d definitely suggest making a double batch of this one and digging in to the leftovers…perhaps for breakfast with a couple of poached eggs on top! Or maybe pile it in to grain free wrap, and toast it up quesadilla style!
Any awesome alternative ways to make use of simple can of sardines? Share your ideas!!!
Sundried Tomato Sardine Salad
Prep Time: 5 minutes
Keywords: salad entree snack gluten-free grain free low-carb paleo soy-free sugar-free sundried tomatoes walnuts sardines
Ingredients (Serves 1)
- 1 can (3.5 oz drained) sardines in brine or organic cold pressed olive oil
- 1 heaped tbsp roughly chopped and pitted kalamata olive
- 2 tbsp paleo mayo
- 1 tsp lemon juice
- A little water or olive oil to loosen up the sundried tomato mayo dressing if necessary
- 1 tbsp sundried tomato pesto
- 1 large handful organic baby spinach leaves roughly chopped
- 1/4 cup (30g) walnuts lightly toasted (in a dry pan over a medium heat, 3-5 minutes)
- Super Seedy Crackers to serve!
Mix together mayo, sundried tomato pesto, lemon juice and water if necessary. You want a thick dressing, but thin it out with water if you want it to mingle a little easier; literally just a tsp or two or you can add a touch more cold pressed olive oil!
Mix together all salad ingredients in a bowl; serve with endurance seedy crackers and dig in!!