Yay! Another way to enjoy sardines! I know I talked about sardines a lot in the past, but it’s only because they are SO good for you! I know a lot of people don’t like sardines — I used to be one of them, but after learning how amazing these little guys are for your health, I decided to make an effort to learn to enjoy them. This salad is a great recipe to make these things as tasty as can be!
Just to reiterate the health benefits of sardines, let’s check out this pin that lists some of the benefits of these tiny fish!
Wow! These guys are also packed with vitamin D, which a lot of people are depleted of these days! Seriously, if you can learn to enjoy sardines, you are doing your body a HUGE favor! Alright, I’ll stop gabbing about sardines now and get to the salad recipe.
Ingredients – makes one serving
- 1 handful Spinach
- 1 handful Arugula
- 2-3 Tbsp. Parsley
- 1/4 Avocado
- 1-2 Radishes
- 1/2 – 1 can of sardines packed in water
- olive oil
- lemon juice
- sea salt
1.) Place your sardines in a small container, and cover with half the parsley, then sprinkle with lemon juice and sea salt. Let sit for 10-15 minutes.
2.) Arrange the spinach, arugula, avocado, radish, and the rest of the parsley.
3.) Place the sardines on top of the salad. Drizzle with olive oil, sprinkle with additional lemon juice, sea salt, and pepper.
YUM! Super healthy, and really yummy! Enjoy! 🙂
This salad is fantastic! Incredibly tasty, and even more incredibly good for you! I got the idea from the following pin.
The recipe that this pin links to calls for bacon and pecorino cheese, both of which I don’t eat. So, I decided to just go with four of the given ingredients for the salad, then I added avocado, and lastly, I used my almond ginger dressing on it to make it a little snazzier! It turned out fantabulous! This makes for a super healthy and easy lunch that will leave you completely satisfied until dinner.
KALE AND BRUSSELS SPROUT SALAD WITH ALMOND GINGER DRESSING
Ingredients: makes 2 large servings
For the salad:
- 6 large Kale leaves, rough stems removed and cut into ribbons
- 1/4 of a medium red onion, chopped
- 1/2 lb. Brussels Sprouts, washed and shredded
- 1/2 Avocado, chopped into small pieces
- 1/4 cup chopped almonds
For the dressing:
- 2 Tbsp. Almond butter
- 1/2 Tbsp. olive oil
- 3 Tbsp. Apple cider vinegar
- 1 Tbsp. coconut aminos (or you can use soy sauce)
- small chunk of ginger, minced
- pinch of stevia
1.) Place all the ingredients for the salad in a bowl (except the toasted almonds). Toss to combine.
2.) Place all the ingredients for the dressing in a bowl and whisk till smooth.
3.) Pour the dressing over the salad and toss to combine. Season with sea salt if desired, and top with the chopped almonds.
Easy Peasy! Enjoy! 🙂
Who doesn’t love avocado and cilantro together. They may be the perfect combination! As an added bonus, they are both so good for you! Cilantro is one of nature’s best antioxidant foods! Some of it’s health benefits include:
- rich in phytonutrients and flavonoids
- contains dodecenal, and antibacterial compound which helps protect against and fight salmonella .
- Aids in digestion and in producing digestive enzymes.
- contains borneol, which is capable of viruses and germs that cause colds.
- helps control blood sugar
- helps lower cholesterol
All of these are incredibly beneficial to all of us, however, the thing that cilantro is best known for is it’s ability to chelate (remove) heavy metals like mercury, aluminum, and lead from the body, making it an excellent natural chelation treatment. When you combine cilantro with chlorella and garlic, it becomes even more powerful at detoxing these metals and toxins from your body. It’s amazing what the right foods can do for us!
This evening, I was craving something with the flavors of avocado and cilantro in it, so I looked up ideas on Pinterest and came across this pin:
Perfect! Easy and exactly what I was looking for. Sure enough, it hit the spot! I had a big enough serving that it served as a meal, but this would make an excellent side dish to chili, or it could even serve as a great filling for a burrito! I followed the recipe pretty closely, except that I adjusted portions for 4 servings instead of 6. I left out the jalapeño pepper and the lime zest. I also prepared mine just a little differently. I didn’t use a sauté pan to mix everything together in. I found that by mixing in the rice as soon as it was done and then serving immediately made for a nice warm meal.
AVOCADO CILANTRO RICE
-2 avocados, mashed
-3 Tbsp. lime juice
-2/3 cup fresh chopped cilantro
-1 2/3 cups organic brown rice
-1 cup frozen peas
-1/2 tsp. sea salt
1.) Prepare the rice as instructed on the package.
2.) Prepare the peas as directed on the package.
3.) While the rice is cooking, in a large bowl, mash the avocados up. Add the lime juice, cilantro, sea salt, and peas when they are done cooking.
4.) When the rice is done cooking, add it to the avocado mixture. Serve immediately.