Wednesday, November 21, 2012

Growing up I always assumed tuna fish salad was the only kind of delight from the sea. But as I grew up I happily found there are other varieties. One of my favorites is ceviche. Then I found this Sardine Salad from The Kitchn, which is served inside an avocado cup. You had me at avocado. And I like sardines. Usually with some multi grain bread. 

Cilantro-Lime Sardine Salad in Avocado Halves

Adapted from The Kitchn

Makes 2 servings
1 3.75-ounce can boneless skinless sardines packed in oil, drained
2 tablespoons cilantro, finely chopped
1 tablespoon mayonnaise
1 tablespoon fresh lime juice, divided
1 ripe avocado
Salt and pepper
Salad greens, for serving (optional)
In a small bowl, combine the sardines, cilantro, mayonnaise and 2 1/2 teaspoons of lime juice. Mash together thoroughly with a fork and season to taste with pepper and a pinch of salt, if needed.
Cut the avocado in half lengthwise and remove the pit. Using a large spoon with a wide, shallow bowl, scoop each avocado half from its skin: run the tip of the spoon around the edge of the avocado to loosen it, then plunge the spoon between the skin and flesh. Keep the back of the spoon as close to the skin as possible, and work from the wider to the narrower end of the avocado. Rub each half with the remaining 1/2 teaspoon lime juice.
To serve, scoop half of the sardine salad into the hollow of each avocado. Serve over dressed salad greens if desired.
Additional Notes:
• For a more pronounced sardine flavor and extra calcium, use canned whole sardines.
• If cilantro isn't your thing, replace it with mint or parsley and use lemon juice instead of lime.
• Replacing the sardines with canned smoked trout is another tasty variation.

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