If you are sardine-averse, I am here to convert you with this citrusy salad. Wild sardines are one of the healthiest foods around, and having canned sardines in your pantry opens up lots of sophisticated, no-cook meal options that are perfect for summer. Wild Planet sardines have long been my preferred brand for both sardines and canned tuna, because they use sustainable practices and they have an excellent product, with higher Omega 3 profiles than most brands.
I ignore 95% of the PR contacts I receive because they are incompatible with my own food practices and philosophies, but I am happy to offer a reader giveaway of Wild Planet product vouchers (good for tuna and/or sardines–details at the end of the post) because I am a fan of their practices and their products. If you have not yet started incorporating sardines into your diet, this is a great “starter” recipe.
This is a ceviche-style treatment of the fish that incorporates tart lime, the crunch and bite of red onion, some heat from Aleppo pepper, and a sweet counterpoint from the grapefruit. Sardines have a rich, distinctive flavor that is well balanced with citrus, so I often use it as an element in salads. This is a great appetizer or a light main meal.
Beyond the benefits of Omega 3 fatty acids, sardines are also rich in B vitamins and they are a naturally low-mercury fish. Health benefits aside, they are really delicious. If you have doubts, I hope you will give this recipe a try.
Wild Sardine and Grapefruit Salad in Endive Cups
- 2 cans Wild Planet Sardines in Spring Water, drained
- 1/3 cup finely chopped red onion
- juice of two limes
- 1/4 cup olive oil
- 1 large red grapefruit, peeled and with membranes removed, in bite-sized pieces
- 1 teaspoon Aleppo pepper (or crushed red pepper)
- salt, to taste
- Belgium Endive
- In a small mixing bowl, break the sardines into bite-sized pieces. Add the chopped red onion, lime juice, olive oil, grapefruit, Aleppo pepper, and salt, and stir gently to combine. Refrigerate until ready to serve.
- To serve, spoon some of the salad into individual Belgium endive leaves. Serve with lime wedges and/or chopped fresh cilantro sprinkled on top, if desired.