Serves 2
This salad is packed with one nutritional powerhouse after another! Sardines are so good for you! They are a convenient, budget-friendly excellent source of vitamin, D, protein, essential omega-3 fatty acids, all of which are beneficial for the brain, heart, immune support and reducing inflammation. A delicious way to eat them is on top of a salad like this. I added flaxseeds as they are also an excellent source of healthy omega-3 fatty acids and fiber and the quality fat from avocado increases the body’s ability to absorb the phytonutrients and antioxidants in all of the other vegetables!
Ingredients:
4 cups mixed field greens
1 cucumber, cut in slices
3-4 tablespoons melted coconut or avocado oil
1-2 tablespoons extra virgin olive oil
2 cups purple cabbage sliced
2 cups Brussels sprouts, cut in half
1 butternut squash, halved vertically with the seeds removed
2 tablespoons black or white sesame seeds or a combination of both
Juice from 1 lemon
1 tablespoon apple cider vinegar
1 avocado, sliced
2 tablespoons ground flaxseed
2 teaspoons. ground oregano (optional)
1 tin wild sardines in extra virgin olive oil (I used the brand Wild Planet)
Sea salt and pepper to taste
Preparation:
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Rub each half of the butternut squash with melted coconut oil to lightly coat the squash on the inside. Sprinkle with salt and pepper. Turn the squash face down on the baking sheet and roast until it is tender and completely cooked through, about 45-50 minutes. Set the squash aside and once it’s cool enough to handle scoop the flesh out and cut it into cubes.
- After you put the squash in the oven, toss Brussels sprouts and cabbage with avocado oil and spread on a baking sheet. Roast for 30 - 40 minutes, tossing halfway during cooking time. Remove any veggies that are lightly browned and continue to roast the rest until done checking every few minutes to avoid burning.
Assembling the Salad:
- Put mixed greens and sliced cucumber in a bowl, add oregano if using, then drizzle and toss with a little extra virgin olive oil and apple cider vinegar.
- Add the roasted vegetables, sliced avocado, and sardines.
- Sprinkle with flaxseeds and sesame seeds. Squeeze fresh lemon over the salad.
- Enjoy!