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Chop 100g of romaine lettuce into bite-sized pieces. Set aside.

Chop 100g of red cabbage into bite-sized pieces. Set aside.

Finely chop 1/2 cup (40g) of basil.

Prepare the dressing by placing a large mixing bowl on a kitchen scale. Add 1/2 cup (125g) Greek yogurt into the bowl.

Add the chopped 1/2 cup (40g) basil to the yogurt in the bowl.

Add 2 tablespoons (30g) honey to the mixture.

Add 1 tablespoon (20g) calamansi juice, straining it as it's poured into the bowl.

Add 1/8 teaspoon (1g) salt and 1/8 teaspoon (1g) pepper to the dressing ingredients.

Add 150g Spanish sardines in olive oil (drained weight 80g) to the dressing ingredients.

Mix all the dressing ingredients and sardines thoroughly until well combined.

Add the chopped 100g romaine lettuce and 100g red cabbage to the bowl with the dressing and sardines.

Toss all the ingredients together until the vegetables are evenly coated with the dressing.

Toast a thin slice of sourdough bread in a pan until golden brown, if desired.

Serve the sardine chop salad on a plate, either on its own or as a topping for the toasted sourdough slice.


Chop 100g of romaine lettuce into bite-sized pieces. Set aside.

Chop 100g of red cabbage into bite-sized pieces. Set aside.

Finely chop 1/2 cup (40g) of basil.

Prepare the dressing by placing a large mixing bowl on a kitchen scale. Add 1/2 cup (125g) Greek yogurt into the bowl.

Add the chopped 1/2 cup (40g) basil to the yogurt in the bowl.

Add 2 tablespoons (30g) honey to the mixture.

Add 1 tablespoon (20g) calamansi juice, straining it as it's poured into the bowl.

Add 1/8 teaspoon (1g) salt and 1/8 teaspoon (1g) pepper to the dressing ingredients.

Add 150g Spanish sardines in olive oil (drained weight 80g) to the dressing ingredients.

Mix all the dressing ingredients and sardines thoroughly until well combined.

Add the chopped 100g romaine lettuce and 100g red cabbage to the bowl with the dressing and sardines.

Toss all the ingredients together until the vegetables are evenly coated with the dressing.

Toast a thin slice of sourdough bread in a pan until golden brown, if desired.

Serve the sardine chop salad on a plate, either on its own or as a topping for the toasted sourdough slice.
