Greek Salad with Sardines 

 

This recipe is from the Berkeley Wellness letter - the sardines are high in omega-3 fatty acids.

¹/₃ cup fresh lemon or lime juice
2½ teaspoons olive oil
¼  cup fresh dill
¼  cup fresh mint leaves
¼  teaspoon pepper
1 large cucumber, peeled, seeded, and thinly sliced
2 cups cherry tomatoes, halved
1 small red onion, chopped
6 cups mixed salad greens
2 cans (3¾  ounces each) sardines packed in water, drained
¹/₃ cup crumbled feta cheese

1.    In a food processor, combine the lemon juice, oil, dill, mint, salt, and pepper. Puree until smooth.

2.    Transfer the dressing to a large bowl. Add the cucumbers, tomatoes, and onion. Toss to combine.

3.    Spoon the cucumber mixture and dressing over the salad greens. Scatter the sardines and feta on top.

Makes 4 servings