Spectacular Sardine Salad

(even if you thought you hated them)


  •  2 cans sardines packed in water
  • Juice of 1/2 lemon
  • Pinch of cayenne
  • Pinch of chili powder
  • Pinch of cumin
  • Pinch of salt and freshly cracked pepper
  • Coconut oil for frying (about 3 tablespoons)
  • 2 cups watercress
  • 2 cups arugula
  • 1/2 cup parsley, minced
  • 2 small purple sweet and mini potatoes
  • 1 tablespoon whole grain mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon lemon juice
  • Dash of hot sauce
  • 1/4 cup olive oil



  • Place the sardines in a medium bowl and squeeze the lemon over them. Allow to marinate for 30 minutes.
  • Bring a large pot of water to a boil and dice the potatoes into bit size pieces. Place in boiling water and cook 7-10 minutes or until tender but not mushy. Drain and set aside.
  • For the dressing whisk together the mustard, vinegar, lemon juice, and hot sauce. Add in the olive oil while whisking.
  • Heat the coconut oil over medium high heat and pan fry for 3 minutes per side until nicely browned and crisp.
  • Toss the watercress, arugula, parsley, and potatoes with the dressing.
  • Top with sardines and serve.