Sardines and avocados are a great source of essential fatty acids, which the body needs for healthy skin and joints. We’ve used rye bread so those intolerant to wheat can still enjoy these nibbles.
Ingredients
- 110g can sardines in olive oil, well drained
- 2 ripe tomatoes, diced
- 1 small avocado, diced
- 8 fresh basil leaves, finely shredded
- Squeeze of lemon juice
- 3 slices rye sunflower seed bread
- 1 garlic clove, peeled
- 1 tbsp pine nuts, toasted
Method
- 1. Place the sardines in a bowl and gently break them up a little.
- 2. In another bowl, put the tomato, avocado, basil and lemon juice, season to taste and mix gently.
- 3. When ready to serve, rub the rye bread slices with the peeled garlic, then cut each slice into 8 squares.
- 4. Spoon a little of the tomato and avocado mixture onto each rye bread square, top with a piece of sardine, then sprinkle with toasted pine nuts and serve.
Nutritional info
Per serving: 208kcals, 14.3g fat (2.8g saturated), 9.5g protein, 10.3g carbs, 2.1g sugar, 0.6g salt
Chef's tip
Portugal’s Vinho Verde whites are relatively low in alcohol and a great match for the sardines.