Sardine Salad

Ingredients

  • 2 hard-boiled eggs, peeled and chopped
  • 2 ribs celery, chopped
  • 1⁄4 cup fresh parsley, minced
  • 1⁄4 cup plain Greek yogurt (whole milk preferred)
  • 2 teaspoons Dijon mustard
  • 4.25 ounces sardines in olive oil, drained
  • 1⁄4 cup chopped walnuts, toasted
  • 6 ounces capers, drained and rinsed
  • Salt and pepper, to taste

Instructions

  1. Combine all ingredients in medium bowl, stirring to break sardines into pieces.  Season to taste and chill before serving.  

Comments

This recipe is from Run Fast Eat Slow.  I made it for my weekday lunches and haven’t actually tried it yet, but I’ll update the comments once I try it out.