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!
wild caught and sustainable skinless in 100% olive oil
1/8tspchipotle chiliorganic
1/4tspsea salt
1tsporeganoorganic
3wholescallionsgreen pots only
2red sweet baby pepperschopped
1/2cupcilantrochopped
1 1/2olive oilextra-virgin
2tbspapple cider vinegar
1/8tspcardamom
1wholenapa cabbagesmall
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.