Sardines are not exactly the most appealing fish to eat but they are certainly some of the most nutritious and sustainable. I know that many people struggle with sardines, especially the tinned ones. But as they are so easily available and highly nutrient dense, I always make it my mission to find ways to serve sardines in a more appealing, tasty way. This salad is super simple yet the flavours of the zesty zucchini and sweet roasted red peppers really, and I mean really, compliment the sardines. So much so, that you might even start to like them.
Here is a little story of how I discovered that roasted peppers go well with fishy fish. I was visiting my friends in Madrid and on our arrival they served giant gin and tonics and a little snack of sliced roasted red peppers with Spanish anchovies. I don’t know how but the sweetness of the peppers and the saltiness of the anchovies was somewhat a flavour revelation. Ever since, I’ve been pairing anchovies and sardines with roasted red peppers. I hope you like it too.
- 1 medium zucchini, washed and shaved into ribbons (discard the inner, seedy core)
- Juice of ½ lemon
- ½ tsp sea salt
- 2 tbsp extra-virgin olive oil
- 2 tbsp chopped green onion
- 1 medium roasted pepper, sliced (or as much as you like)
- 1-2 tbsp pumpkin seeds
- 100g tinned sardines
- Place shaved zucchini ribbons in a bowl. Drizzle with lemon juice, olive oil and and season with sea salt and toss with your hands to mix through. This will slightly pickles the zucchini. Then then toss through chopped onion, red peppers and pumpkin seeds. Serve sardines on top. Super simple!
Looking for more sardine recipes? Check out my sardine forshmak or the sardine salad in a jar.
Do you have a favourite way to eat sardines? If you have any questions about the recipe or you would like to share your feedback, please leave a comment. I love seeing the pictures of your own adaptations, so please share them on my Facebook page, Twitter or Instagram and tag #eatdrinkpaleo.