Sardine and avocado breakfast salad
There are many reasons to love the humble sardine. Sardines contain fatty acids, trace elements and vitamins that promote good overall health and prevent disease. In particular sardines are a great source of Omega 3, protein, vitamin D and calcium. Which means they protect the heart, bone and brain.
The fish you choose directly affects the health of our oceans so choose sustainable fish wherever possible. Sustainable seafood is fish that is not over-farmed and are caught with less impact to our marine environment. Look for Bisphenol A (BPA) free tins. BPA is a chemical used in the lining of some food and beverage packaging to extend shelf life. BPA can seep into food and negatively affect your health. Alternatively you may choose to use fresh sardines.
Ingredients
6 cherry tomatoes, quartered
1/4 tsp Himalayan salt
2 tbsp avocado oil
Juice of 1 lime
½ red onion, roughly chopped
½ cucumber, halved lengthwise and chopped
1 fennel, roughly chopped into 5mm pieces
3 radishes, roughly chopped into 5mm pieces
½ bunch coriander, chopped
1 ripe avocado, peeled, de-stoned and chopped
1 tin sardines in oil, drained (approx 125g) Alternatively, mackerel or trout could be used.
Method
In a large bowl, combine the cherry tomatoes with a good pinch of Himalayan salt, avocado oil and lime juice.
Add the chopped vegetables and toss thoroughly.
Add the avocado, and break the sardines into the salad.
Toss through chopped coriander.
Serves: 2
