{"id":1816,"date":"2016-12-02T02:22:09","date_gmt":"2016-12-02T02:22:09","guid":{"rendered":"http:\/\/www.realsoupfortherealsoul.com\/?p=1816"},"modified":"2020-04-17T01:29:41","modified_gmt":"2020-04-17T01:29:41","slug":"smashing-sardine-salad","status":"publish","type":"post","link":"https:\/\/www.realsoupfortherealsoul.com\/2016\/12\/02\/smashing-sardine-salad\/","title":{"rendered":"Smashing Sardine Salad"},"content":{"rendered":"

Another “throw-it-together” meal (like yesterday’s salmon recipe)<\/a>\u00a0that is super-duper simple and packs a flavour punch. As long as you’ve dedicated time to innovative meal prep earlier in the day or week, you can have this baby ready in mere minutes.<\/p>\n

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I’ve used fresh sardines here because they had them at the fish shop yesterday. You can use sustainably sourced sardines in spring water if that’s all you have access to.<\/p>\n

I’m not going to lie, I reckon this meal would be way better if you swapped the sardines for crispy salmon, ocean trout or barramundi, but sardines are cheap, sustainable and bloody nutritious. But no judgement if you glaze over that last part and only read: crispy salmon.<\/p>\n

The veggie base works with any protein, such as leftover chicken (thigh meat or from a roast) or homemade rissoles. You can rotate the veggies you roast, the flavour of fermented veg, and even add some avocado to take things to the next, creamy level.<\/p>\n

In fact, forget the meat or fish, you can easily just add a dollop of\u00a0nut butter<\/a> and generous handful of roasted nuts and call it a vegan day. But I’m digressing. Bitch slap me back to talking fish.<\/p>\n

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Smashing Sardine Salad<\/strong><\/h1>\n
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