Jamie says: This ones for the nacho lovers. A nutrient-packed nacho dish that outshines (in nutrition and taste) your typical restaurant nachos.
I enjoyed my Sardine Nacho Salad after a fun morning with a new friend. We biked on our road bikes, stretched out with outdoor yoga, sauntered the farmer’s market, and relaxed at a coffee shop. By the time I got home, I was ready for a good lunch. And I had sardines and nachos on my mind…
For the sardine lover, this combo totally works! For those who are less adventurous, give it a try. You might like it. Start out with the skinless and boneless sardines and try the traditional ones with the bones and skins later on for an extra nutrient boost.
Sardine Nacho Salad
- 20 multi-seed crackers, rosemary & olive oil (CrunchMaster)
- 1/2 cup no-salt added red kidney beans
- 1/4 tsp chili powder
- 1 slice yellow onion
- 1/4 cup jarred roasted bell peppers
- 6 olives, kalamata
- 1 Tbsp sun-dried tomatoes
- 1/4 cup 2% shredded cheese
- 5 sardines
- 2 cups chopped pre-washed lettuce
- Spread crackers on a microwave-safe plate. Rinse and drain beans. Dry with a paper towel and place in a small bowl. Stir chili powder into beans. Chop onion. Chop roasted bell pepper. Pat dry with a paper towel. Slice olives.
- Top crackers with seasoned beans, chopped onion, bell peppers, sun-dried tomatoes, sliced olives followed by shredded cheese and whole sardines.
- Microwave on high for 1 minute. Check nachos, microwave an additional 30 seconds if needed or until cheese is melted and sardines are hot.
- Pour lettuce on the boarder of the plate. Enjoy!
- Nutrition note: Sardines are an excellent source of those hard-to-get omega-3s. Want extra calcium in your diet? Choose the ones with the bones!