I am posting this because it is a really delicious, quick lunch dish that is packed with calcium, protein, Vitamin B12, Omega 3 and 6 via the sardines and avocados.
It’s a sort of retro dish, and you can also use smoked trout instead of sardines.
Serves 2
1x 3.75 oz can boneless, skinless sardines packed in oil, drained
2 tbsp fresh cilantro, finely chopped
1 tbsp good mayonnaise (or Whole 30 compliant mayonnaise)
1 tbsp fresh lime juice, divided
1 ripe avocado
salt and pepper
salad greens
Good granary bread, optional
In a small bowl combine the drained sardines, cilantro, mayonnaise and 2-1/2 tsp of lime juice.
mash together thoroughly with a fork and season to taste with the 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 it’s 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 tsp lime juice to prevent discoloration.
To serve, scoop half of the sardine mixture into the hollow of each avocado. Serve over dressed salad greens if desired.