Monday, 8 August 2016

Mediterranean sardine salad (PALEO)

Refreshing summer salad with raw vegetables and plump olives

Simple, tasty, crunchy and juicy - a perfect savoury summer refreshment. I was craving something raw and crisp with a touch of saltiness so I tossed some veg into the bowl, added some olives and topped with canned sardines.

I was tempted and bought some full of life tomatoes (local and organic but make sure to leave them out for AIP) on yesterday's market with some other local veg that also in this salad (cucumber, radishes). Use this salad as a starter or a snack or for a light main meal.

You will need (feeds 2 to 3):
a good handful of Heirloom tomatoes, in various shapes and colours
1 ridge cucumber (outdoor cucumber with prickly skin, not the long one)
1 medium red onion
3 to 4 radish, purple skin
a small handful dulse (dried sea vegetable)
a small bunch fresh parsley
8 to 10 green olives (green olives, water, sea salt, lemon juice)
4 to 5 tbsp olive oil
1 tbsp apple cider vinegar, optional
90 g sardines, in olive oil (sardines, olive oil, salt)

1. Rinse the veg. Cut the tomatoes in half, thinly slice the cucumber, peel, halve and thinly slice the red onion, cut the radishes into thin wedges, finely chop the parsley. In a mixing bowl gently toss the veg to combine.
2. Soak the dulse in cold water for 2 mins. Rinse and roughly chop. Add to the vegetables.
3. Drain the sardines.
4. Add the green olives (pit if you like, I prefer mine whole) to the bowl, drizzle with olive oil, add the apple cider vinegar (if using), toss to combine.
5. Serve the veg into a bowl or individual smaller bowls and top with the well drained fish. Enjoy!

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