Monday, February 23, 2015

Sardine salad

A delicious, salty, fishy salad for those craving veggies that pack a punch.

3 cups mixed baby greens
1 avocado
2 eggs
0.5 cup fresh green beans
1/3 cup Kalamata olives
1 can sardines
0.25 cup hot banana peppers
2 tbsp capers
0.25 cup red pepper slices
1/3 cup cherry tomatoes
3 tbsp balsamic vinaigrette

Chop the green beans, olives, and tomatoes. Add the pepper slices, banana peppers and capers. Toss with balsamic vinaigrette. Add the sardines and mix gently.

Boil the eggs to get an almost firm yolk, about 7 minutes. Cool and peel. Toss greens with a tiny little balsamic. Top with sliced egg and sliced, ripe avocado.

Center the salty, olivey, fishy goodness on top of this bed of veggies and eggs. Serve.

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