Omega Sardine Salad

Omega Sardine Salad

Choose omega 3 rich sardines rather than canned tuna for a more sustainable and anti-inflammatory version of tunafish salad.
Course: Entrees, Salad, Side Dish
Cuisine: American, Italian
Keyword: anti-inflammatory diet, Mediterrean Diet, MUFAs, omega-3 fatty acid-rich food, sardines
Servings: 2
Author: Run Fast. Eat Slow. Flanagan and Kopecky

Ingredients

  • 2 hard boiled eggs
  • 2 ribs celery, chopped
  • 1/4 cup minced fresh parsley
  • 1/4 cup plain whole milk Greek Yogurt
  • 2 tsp Dijon Mustard
  • 1 can (4.25oz) sardines in olive oil, drained
  • 1/4 cup toasted walnuts
  • 1/4 cup pitted, chopped kalamata olives
  • fine sea salt
  • freshly ground black pepper

Instructions

  • This easy recipe is straight from the amazing cookbook Run Fast. Eat Slow. If you like this recipe, check out the entire cookbook at www.EatFastRunSlow.com.
    "In a medium bowl, smash the eggs with the back of a fork to break them up. Add the celery, parsley, yogurt ,and mustard and stir to combine. Add the sardines, walnuts, and olives and stir to break the sardines into bite-size pieces. Season to taste with salt and pepper."


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