Lemon-Herb Sardine Salad

Whole Living, January/February January/February 2013
  • Yield Serves 2
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  • 2 Tbsp extra-virgin olive oil
  • 1 tsp grated lemon zest
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • 1 Tbsp rinsed capers
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh tarragon
  • 2 finely diced stalks celery
  • Two 4.4-oz cans olive-oil-packed (drained) sardines
  • Coarse salt and freshly ground black pepper
  • Lettuce, for serving


  1. Combine oil, lemon zest and juice, mustard, capers, parsley, tarragon, and celery in a bowl.

  2. Gently fold in sardines and season with salt and pepper. Serve on lettuce.

Cook's Note

Refrigerate salad in an airtight container up to 3 days.

Recipe Reviews

Reviews (12)

  • MundoFerpecto 26 Feb, 2013

    I guess tuna it is?

  • MundoFerpecto 26 Feb, 2013

    what other rich fish can we replace the sardine with? Im also not a big fan of mackerel... suggestions?

  • sharonah 20 Feb, 2013

    i'm obsessed with this recipe- as another person said this is my new tuna salad. i want to eat this every day!

  • Kakuda 17 Feb, 2013

    I really tried to like this salad and most of the flavors I do enjoy. I couldn't get passed the sardines though. I probably should have used skinless and the package said boneless, but I still found some spine in there. Gross. I thought they were skinless too, but by the time I was home and opened them to find skin I decided it was too late. I can't finish it though. For me it was a mind thing more than a flavor issue.

  • Terri Trentham Dorris 15 Feb, 2013

    I was very sceptical about this one and to my suprise I really liked it. I read the reviews on it and I thought , just think tuna. I didn't have capers but I will try this again with the capers. I very excited about doing a fish salad without mayonnaise. This is my new tuna salad :). Haven't found a recipe that do not like yet on this detox.

  • cmrussell 9 Feb, 2013

    I was surprised at how good this was! I loved the tangy dijon mustard dressing. I'm not a big fan of celery, but I diced it up pretty finely and it added just the right crunch. I plan to keep this on my lunch menu rotation even after I'm done with the cleanse.

  • MrsArtTeacher 4 Feb, 2013

    Wow! I am pleasantly surprised at this recipe. Very light, refreshing, and tasty! I was always afraid of tinned sardines (such a bad reputation) but loved tuna in a can. This really tastes like a nicer tuna...and the lemon and herbs compliment the flavors nicely.

  • emmacw 30 Jan, 2013

    I feel I have to stand up for this recipe. To my surprise, it's one of my favorite things on the cleanse! Sardines are full of Omega-3s & calcium (the bones are left in). They also don't have heavy metals or sustainability issues that fish like tuna have. In this recipe, the lemon, mustard & capers balance the fishiness with bright acid, flavor & salt. The celery adds crunch that distracts from the fishy texture. I will be making this all summer long!

  • browncie 28 Jan, 2013

    What is the best suggestion for me since I dislike ALL seafood?

  • noragee 23 Jan, 2013

    I will be using TUNA! I don't like sardines either. Tried them recently, didn't like them. But I am tempted to try again.

  • Maddie Henny 21 Jan, 2013

    What can be substituted for the sardines? I cannot eat them. Tuna?

  • Marsha Gladhart 18 Jan, 2013

    This is a tasty salad for anyone who likes sardines and I do! I used the wild caught lemon olive oil sardines and will use this combo again!