Sardine Salad


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


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


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.