Ingredients

6 Fresh sardines
1 cup chopped kale
1/2 large zucchini, sliced
1 stalk celery (finely sliced)
1/2 brown onion, sliced
1/4 large red capsicum, sliced, medium thickness
1 medium tomato, chopped
1/2 carrot, sliced
1 tsp ground yellow mustard
2 tsp himalayan salt
2 tbsp coconut oil
2 tsp ground black pepper
1 tsp cayenne (optional)
2 tsp coriander seeds

Dressing

1/2 lemon
1 avocado
1 tbsp apple cider vinegar
2 tbsp olive oil
2 tsp ground yellow mustard
1 tsp himalayan salt

Method

Heat the oven to 200 degrees.

Place the sardines on a baking tray lined with baking paper.

Sprinkle with cayenne, himalayan salt, pepper and mustard.

Drizzle coconut oil over the top.

Place in oven and bake for 15-20 minutes.

In a large frying pan, heat the coconut oil.

Add the onions and kale and lightly stir for approximately two minutes until kale has wilted.

Add remainder of the vegetables (except the tomatoes) salt, pepper, and coriander and stir for another 5 minutes.

Add in in the tomatoes and set aside.

To make the avocado dressing spoon flesh of avocado into a small blender (or bullet).

Add lemon, salt, mustard, olive oil and apple cider vinegar.

Blend until smooth.

You may need to add more olive oil for a smoother consistency.

Place vegetables into a bowl or plate.

Place sardines on the salad and add a dollop of avocado dressing on top.

Serves: 2