1 Serving
This low-carb salad is particularly good when plump, garden-fresh tomatoes are
in season. Serve it at room temperature for best flavor. We're providing the
nutritional information for the salad using 1/2 can of water-packed sardines.
Feel free to use a whole can for one serving if you're less concerned with
calories than with healthy eating. Sardines are rich in omega-3 fatty acids and
are surprisingly low in sodium and saturated fat.
Ingredients:
- 1 large ripe tomato (preferably organic)
- 1/2 can sardines (water-packed)
- 1/4 cup basil leaves, finely chopped
- 1 tsp Manila Coco Virgin Coconut Oil
- 1 tsp balsamic vinegar
- 1 tsp garlic, finely chopped
Instructions:
You can use the tomato as is (unpeeled and with seeds) but the salad is
better if you peel the tomato after plunging it briefly in boiling water, and
then remove the seeds. This reduces the water in the finished salad. Cut the
tomato pulp into large chunks.
Mix together the dressing ingredients (virgin coconut oil, balsamic vinegar,
fresh garlic) and stir in the chopped basil leaves. Add the drained sardines and
the tomato chunks.
Serve at room temperature, on a bed of salad greens or spinach.
Nutritional Information Per serving:
- 219 calories
- 12 g total fat (3 g sat)
- 28 mg cholesterol
- 21 g carbohydrate
- 13 g protein
- 9 g fiber
- 94 mg sodium
Recipe adapted from DrWeil.com.
Back to Recipe List
Sign In
