We should probably talk about this a little before we get into the recipe. Because sardines. Never had a sardine? Hate sardines? I really think you should give this Tomato Sardine Salad a try. If sardines weren’t so fantastically KETO and crammed with healthy omega-3s I wouldn’t even mention it, but they are, and you’re missing out if you haven’t tried them. Or tried them again since the last time you decided you didn’t like them.
When I am on road trips I eat sardines a lot. They are just so portable. I could chime in here with enthusiastic stories of how a tin of sardines is perfect road-trip fodder, and how you can keep a couple stashed in the glove box of your car in case of emergency. I could joyfully explain how to fashion an eating implement out of the tin lid, if you were ever caught without a fork when you were about to down a tasty sardine snack, en route.
And then, in the evening when I get back from driving and shooting for 14 hours, I toss sardines, halved cherry tomatoes and quartered hard-boiled eggs on a plate, sprinkle with salt and call it dinner.
When I am at home I make this rather prettier and greener version: Tomato Sardine Salad. Leafy greens from the spinach and some fresh, crispy crunch from the cucumbers. All the textures! All the flavors!
Tomato Sardine Salad
Author: Carrie Brown | Prep time: 10 mins | Total time: 10 mins | Serves: 1 – 2
What You Need
- 2 small tins sardines
- 8 oz. / 225g cherry tomatoes
- 3 hard-boiled eggs
- sea salt to taste
- fresh spinach
- 1/2 English cucumber
- Ground black pepper
What You Do
- Drain the sardines, chop into bite-sized pieces and place in a bowl.
- Halve the cherry tomatoes and add to the bowl.
- Cut the eggs into quarters lengthwise and then each quarter into 4 pieces.
- Add to the bowl with the tomatoes and sardines and mix gently.
- Salt to taste, mixing as little as possible to avoid the sardines and eggs becoming mushy.
- Spread fresh spinach on a serving platter on 2 plates.
- Slice the cucumber and then quarter each slice.
- Spread the cucumber pieces over the spinach.
- Spoon the sardine salad over the veggies.
- Grind black pepper over the top and serve.
Top Recipe Tips
- Get sardines packed in olive oil for extra healthy fats. Avoid sardines packed in canola or other processed vegetable oils.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More fish / seafood recipes
- Laugh and learn with us over at The Ketovangelist Kitchen Podcast
- Come hang out in The Ketovangelist Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!