Today’s tasty, nourishing recipe comes to us courtesy of Sandrine Hahn, a self-described “passionate supporter of Vital Choice”.
Sandrine is Director of the Nourishing Our Children campaign, which she created as an educational project of the Weston A. Price Foundation’s San Francisco Chapter.
Sandrine’s Sardine or Mackerel Salad
As Sandrine says, “The following are not exact measurements and can be changed according to your taste. When I eat the Sardine or Mackerel salad on a bed of lettuce, I use the homemade salad dressing shown below, which was created by Max Shkud.”
Fish salad ingredients
1 can Vital Choice Portuguese Sardines or Mackerel in organic EV olive oil, deboned
1/2 to 1 whole organic celery stalk, minced
1/2 medium or 1 small organic red pepper, minced
1 stalk organic green onion, minced (optional for those who prefer to skip onion)
1 to 2 Tablespoons fresh organic fennel, minced
Optional fish salad add-ins
1 or 2 Tablespoons minced Italian parsley
1 or 2 Tablespoons minced endive
Mix all ingredients in a glass bowl.
You can either mash the avocado and mix it in the bowl with the other ingredients, or slice the avocado and place the slices alongside the fish salad.
Or, serve the fish salad on a plate of organic lettuce, with endive, radicchio and/or arugula.
Salad dressing ingredients
The amounts of each item can be varied according to your taste.
Mix these ingredients in a glass bowl:
1 teaspoon organic balsamic vinegar (optional)
1 Tablespoon Dijon mustard
2 Tablespoons plain whole yogurt—add more if you'd like it more creamy and less spicy
1/2 clove garlic, crushed
1 Tablespoon fresh squeezed Orange Juice (optional)
1 teaspoon maple syrup or honey (or more as per taste, and whether or not you are using orange juice)