Fresh Sardine & Fennel Salad with Walnuts
Nutritional Information
Grilled fresh sardines paired with thinly sliced fennel, peppery arugula and chopped walnuts. Citrus brightens the dish — a clean, whole-food keto appetizer or light meal.
This recipe is originally for 2 servings. How many are you cooking for today?
- 10 ozs fresh whole sardines, cleaned (about 6 small sardines)
- 1 small fennel bulb, thinly sliced
- 2 cups arugula
- 1 oz walnuts, roughly chopped
- 1 medium orange (segments and juice)
- 1 tablespoon fresh dill, chopped
Preheat grill or broiler to high. Pat sardines dry and grill 2–3 minutes per side until skin is crisp and flesh opaque.
Toss fennel slices and arugula with orange segments, orange juice, dill and chopped walnuts in a bowl.
Arrange salad on plates and top with grilled sardines. Spoon any juices from the plate over the fish before serving.
Serve immediately while sardines are warm.
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