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Sardines with watercress salad
- Published: 21 Sep 18
- Updated: 19 Jun 24
We’ve used tinned sardines in this simple salad to keep the cost down, but you could easily swap them for fresh fish if you wish.
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Or opt for vegan with our Valencian orange, chicory and watercress salad.
Ingredients
- 2 x 135g tins sardines in oil
- Finely grated zest 1 lime and juice ½, plus wedges to serve
- 130g bag watercress, rocket and spinach salad
- 150g radishes, finely sliced
- 2 ripe avocados, sliced
Method
- Drain the sardines, reserving the oil (see tip). Make a dressing by whisking 3 tbsp of the oil with the lime zest and juice and some salt and pepper to taste. Set aside.
- Toss the salad leaves with the radishes and half the dressing. Divide among
4 plates, top with slices of avocado and arrange the sardines on top. Drizzle with the remaining dressing and serve with lime wedges for squeezing.
- Recipe from May 2018 Issue
Nutrition
- Calories
- 313kcals
- Fat
- 24.5g (5.1g saturated)
- Protein
- 18.5g
- Carbohydrates
- 2.6g (1.6g sugars)
- Fibre
- 4.1g
- Salt
- 0.7g
delicious. tips
If you can get hold of fresh sardines, use them here instead. Simply scale and gut them, then grill for a few minutes until cooked through and serve on top of the salad.
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