I love sardines!! It’s one of my favorite fish and it’s full of omega-3! I really like the original Sardine Salad I make, but due to some restrictions, I had to come up with a different recipe that still tasted delicious and didn’t have onions and garlic in it. And so, I did! Now I’m sharing it with you!!
You can serve this dish as part of the main course of your meal or even to serve as an appetizer to share with you friend! You can use the Siete Tortilla chip that’s gluten and grain free!
*Remember, if possible always try to buy organic products and wild-caught when making your dishes!
Low FODMAP Sardine Salad
You can serve this dish as part of the main course of your meal or even to serve as an appetizer to share with you friend! You can use the Siete Tortilla chip that’s gluten and grain free!*Remember, if possible always try to buy organic products and wild-caught when making your dishes!
Ingredients
- 2 cans sardine
wild caught and sustainable skinless in 100% olive oil
- 1/8 tsp chipotle chili organic
- 1/4 tsp sea salt
- 1 tsp oregano organic
- 3 whole scallions green pots only
- 2 red sweet baby peppers chopped
- 1/2 cup cilantro chopped
- 1 1/2 olive oil extra-virgin
- 2 tbsp apple cider vinegar
- 1/8 tsp cardamom
- 1 whole napa cabbage small
Instructions
- Open the sardine can, drain the olive oil, add it to a bowl and smash the sardine with a fork to make it flakey
- Add all the others ingredients except for the napa cabbage, and mix everything well
- Wash the napa cabbage, remove the first few leafs and slice it thin.
- To serve: You can make a bed of the napa cabbage on the plate and add two scoops of the sardine salad over it or you can mix the napa cabbage with the sardine in the bowl and serve on the plate
Notes
Note: I always advise everyone to taste the food once all ingredients are mixed. You may notice that you might like to add extra ingredients. And that’s how you start to experiment with ingredients and open to be flexible and creative.
