Sardine Chop Salad
Sardine Chop Salad
Ingredients
For the Salad
- 100 g romaine lettuce, chopped
- 100 g red cabbages, chopped
- 150 g Spanish sardines in olive oil, drained (80g)
- 1 sourdough slice, per serving
For the Dressing
- 1/2 cup Greek yogurt, (125g)
- 1/2 cup basil, finely chopped (40g)
- 2 tablespoons honey, (30g)
- 1 tablespoon calamansi juice, (20g)
- 1/8 teaspoon salt, (1g)
- 1/8 teaspoon pepper, (1g)
Instructions
- 1
Chop 100g of romaine lettuce into bite-sized pieces. Set aside.
⏱️ 2 min
- 2
Chop 100g of red cabbage into bite-sized pieces. Set aside.
⏱️ 2 min
- 3
Finely chop 1/2 cup (40g) of basil.
⏱️ 1 min
- 4
Prepare the dressing by placing a large mixing bowl on a kitchen scale. Add 1/2 cup (125g) Greek yogurt into the bowl.
⏱️ 1 min
- 5
Add the chopped 1/2 cup (40g) basil to the yogurt in the bowl.
- 6
Add 2 tablespoons (30g) honey to the mixture.
- 7
Add 1 tablespoon (20g) calamansi juice, straining it as it's poured into the bowl.
⏱️ 1 min
- 8
Add 1/8 teaspoon (1g) salt and 1/8 teaspoon (1g) pepper to the dressing ingredients.
- 9
Add 150g Spanish sardines in olive oil (drained weight 80g) to the dressing ingredients.
⏱️ 1 min
- 10
Mix all the dressing ingredients and sardines thoroughly until well combined.
⏱️ 2 min
- 11
Add the chopped 100g romaine lettuce and 100g red cabbage to the bowl with the dressing and sardines.
⏱️ 1 min
- 12
Toss all the ingredients together until the vegetables are evenly coated with the dressing.
⏱️ 2 min
- 13
Toast a thin slice of sourdough bread in a pan until golden brown, if desired.
⏱️ 5 min
- 14
Serve the sardine chop salad on a plate, either on its own or as a topping for the toasted sourdough slice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sardine Chop Salad
For the Salad
- 100 g romaine lettuce, chopped
- 100 g red cabbages, chopped
- 150 g Spanish sardines in olive oil, drained (80g)
- 1 sourdough slice, per serving
For the Dressing
- 1/2 cup Greek yogurt, (125g)
- 1/2 cup basil, finely chopped (40g)
- 2 tablespoons honey, (30g)
- 1 tablespoon calamansi juice, (20g)
- 1/8 teaspoon salt, (1g)
- 1/8 teaspoon pepper, (1g)
Instructions
- 1
Chop 100g of romaine lettuce into bite-sized pieces. Set aside.
⏱️ 2 min - 2
Chop 100g of red cabbage into bite-sized pieces. Set aside.
⏱️ 2 min - 3
Finely chop 1/2 cup (40g) of basil.
⏱️ 1 min - 4
Prepare the dressing by placing a large mixing bowl on a kitchen scale. Add 1/2 cup (125g) Greek yogurt into the bowl.
⏱️ 1 min - 5
Add the chopped 1/2 cup (40g) basil to the yogurt in the bowl.
- 6
Add 2 tablespoons (30g) honey to the mixture.
- 7
Add 1 tablespoon (20g) calamansi juice, straining it as it's poured into the bowl.
⏱️ 1 min - 8
Add 1/8 teaspoon (1g) salt and 1/8 teaspoon (1g) pepper to the dressing ingredients.
- 9
Add 150g Spanish sardines in olive oil (drained weight 80g) to the dressing ingredients.
⏱️ 1 min - 10
Mix all the dressing ingredients and sardines thoroughly until well combined.
⏱️ 2 min - 11
Add the chopped 100g romaine lettuce and 100g red cabbage to the bowl with the dressing and sardines.
⏱️ 1 min - 12
Toss all the ingredients together until the vegetables are evenly coated with the dressing.
⏱️ 2 min - 13
Toast a thin slice of sourdough bread in a pan until golden brown, if desired.
⏱️ 5 min - 14
Serve the sardine chop salad on a plate, either on its own or as a topping for the toasted sourdough slice.
⏱️ 1 min