Salad with Canned Sardines and Tomatoes
Sardines bring protein, calcium, and omega-3 fats, while tomatoes and olives brighten the dish without a heavy dressing. The salad turns out juicy, savory, and works well as a quick low-carb lunch or light dinner.
Dice the tomato (300 g) finely, salt it lightly, and let the excess juice drain for 5 minutes so the salad does not turn watery. Chop the olives (25 g) finely and mince the parsley (6 g).
Lift the sardines (150 g) from the can carefully, break them into medium pieces, and remove any large bones if they affect the texture. Combine the fish with the tomatoes, olives, and parsley.
Add mustard (15 g) and olive oil (15 g), then toss the salad gently so the sardines keep their shape. Serve at once or after 10 minutes in the refrigerator, when the flavor becomes a little more unified.
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