Greek Salad with Sardines
and avocado / tomatoes / olives / artichoke hearts
No need to heat up the kitchen for this fresh entree salad that is packed with Greek-inspired flavors like sardines, olives, and artichoke hearts.
Smarts: Sardines are small canned fish that give the salad a briny, salty flavor. Canned tuna works really well here, too.
Ingredients
- Vinegar, red wine - 1 Tbsp
- Lemon juice - 2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Oregano, dried - 1/4 tsp
- Oil, olive - 3 1/2 Tbsp
- Sardines (4 oz / 115 g) - 1 can , drained and rinsed (sub canned tuna)
- Artichoke hearts (14 oz / 397 g) - 1 can , drained and rinsed; chopped if needed
- Tomatoes, medium - 2 , chopped
- Olives, pitted Kalamata - 1/2 cup , drained and rinsed (sub any type olive)
- Avocados - 1 , chopped
- Mixed greens - 8 oz (sub any type of lettuce)
- Sunflower seeds - 1/4 cup
Prep
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Make vinaigrette - Whisk together vinegar, lemon juice, mustard, honey, and oregano. Add oil while whisking. (Can be done up to 5 days ahead)
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Sardines / Artichoke hearts / Tomatoes / Olives / Avocados - Prep as directed.
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Make
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Set out all salad ingredients if you want to assemble salads at the table. Alternatively, toss greens, avocados, artichoke hearts, tomatoes, and olives with vinaigrette until dressed to your liking. Top salads with sardines and sunflower seeds. Enjoy!
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