Ingredients

Salad

1/2  brown onion, sliced finely
4 cups of thinly sliced kale
1 fennel bulb, cut in half and thinly sliced
1/4 cup toasted sunflower seeds
1-2 can sardines in olive oil (choose sustainable sardines)
1 tbsp coconut oil

Dressing

1 tbsp apple cider vinegar
1 egg yolk
1 clove garlic, crushed and chopped
1 tbsp lemon juice
3 tbsp olive oil
1/4 tsp fresh black pepper
1/4 tsp Himalayan salt or sea salt
1 tbsp chopped fresh dill (optional)

Method

Combine egg yolk, salt, pepper, vinegar and lemon juice and garlic.

Mix well. Add the olive oil slowly to emulsify egg and oil.

In a small pan, pan fry the onion in coconut oil until slightly translucent.

Add kale and fennel, and lightly cook for 3 minutes.

Remove from heat and toss through the sunflower seeds.

Top with sardines and serve.

Serves: 2