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Marinated Tomato and Sardine Salad
Servings: 1
This low-carb salad is particularly good when plump, garden-fresh tomatoes are in season. Serve it at room temperature for best flavor. We're providing the nutritional information for the salad using 1/2 can of water-packed sardines. Feel free to use a whole can for one serving if you're less concerned with calories than with healthy eating. Sardines are rich in omega-3 fatty acids and are surprisingly low in sodium and saturated fat.
| Ingredients: |
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1 large ripe tomato (preferably organic) |
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1/2 can sardines (water-packed) |
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1/4 cup basil leaves, finely chopped |
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1 tsp Peter Paul Virgin Coconut Oil |
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1 tsp balsamic vinegar |
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1 tsp garlic, finely chopped |
| Instructions: |
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You can use the tomato as is (unpeeled and with seeds) but the salad is better if you peel the tomato after plunging it briefly in boiling water, and then remove the seeds. This reduces the water in the finished salad. Cut the tomato pulp into large chunks. |
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Mix together the dressing ingredients (virgin coconut oil, balsamic vinegar, fresh garlic) and stir in the chopped basil leaves. Add the drained sardines and the tomato chunks. |
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Serve at room temperature, on a bed of salad greens or spinach. |
Source: www.drweils.com |
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