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.
Makes 2 servings.
• 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.
Uploaded: Mar 12, 2014