2 3.75-ounce cans oil-packed skinless, boneless sardines, drained
\n2 stalks celery, finely chopped
\n1\/2 small red onion, finely chopped
\n1\/4 cup low-fat mayonnaise
\n1 tablespoon chopped fresh dill
\n1 tablespoon fresh lemon juice
\n1 teaspoon grated lemon zest
\n1 teaspoon dijon mustard
\nKosher salt and freshly ground pepper
\n8 slices whole-grain bread, toasted
\nBibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping<\/p>\n
Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1\/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.<\/p>\n
Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.
\nTotal time: 15 mins | Serves 4<\/p>\n","protected":false},"excerpt":{"rendered":"
2 3.75-ounce cans oil-packed skinless, boneless sardines, drained 2 stalks celery, finely chopped 1\/2 small red onion, finely chopped 1\/4 cup low-fat mayonnaise 1 tablespoon chopped fresh dill 1 tablespoon fresh lemon juice 1 teaspoon grated lemon zest 1 teaspoon … Continue reading