Chopped Salad and Sardines

My lunch often consists of a large chopped salad and some canned sardines that have been rinsed with water and splashed with lemon juice (so no one at work can smell the sardines)! I love chopped fresh veggies, and I often prepare enough for a few days and store it in the refrigerator at work. Especially in the summer – but anytime of the year as well – I enjoy this healthy and low-carbohydrate lunch!

For more information on what I put into one of my favorite chopped salads and why I chose these veggies, see the short video/podcast that I did with my sister – who was kind enough to agree to participate without any notice at all. In fact, as soon as I called her on her cell phone to ask if she would work with me on this, she pulled over in her car and we did this video/podcast with her on her cell phone and me on my regular speakerphone.  So this video/podcast is totally unrehearsed, and yet I think it came out really well! I’m still amazed!

Since we did this podcast, I have come up with another idea I want to share with you. If you do not like sardines that much, you can get used to eating this very healthy fish, gradually. For example, you could bake a mild fish like Dover sole; let it cool; and then mix it in with the sardines. Over time, you can add more sardines and less sole. I made this half-half mixture and added LOTS of chopped fresh dill, and it was great!

Kitchen tips on how to do some of the things mentioned in the video:

Zest lemons or limes (and freeze the fresh juice in small quantities for use later)

One way to cut a ripe avocado into chunks and another way to cut a ripe avocado into chunks

Note: Wash the avocado before you cut into it!

Enjoy and be healthy!

~Leni

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