In the kitchen with MyTrela
Sardines with raw courgette, avocado and chia salad
Unpeeled courgette, avocado and drained fermented cucumber make a salad with chia and basil. Serve drained sardines alongside; add separately measured olive oil to the salad.
1 serving
Ingredients
Amounts cover the entire recipe: 1 serving. Weigh products from packing liquid after draining; weigh herring after rinsing and drying, and olives without stones. Discard the packing liquid and oil. Measure the cooking fat separately as listed. Other weighing stages are given with the ingredients.
- Fermented cucumber65 gWeigh after draining. Discard the packing liquid.
- Avocado70 gWeigh the flesh without skin or stone.
- Courgette125 g
- Chia seeds5 g
- Fresh basil10 g
- Salt1 g
- Sardines in olive oil120 gWeigh only the fish after draining. Discard oil or packing liquid from the package; do not add it to the dish.
- Olive oil10 gMeasure separately; this is a new amount selected for the original version. Discard the olive oil from the sardine package.
Preparation
- Drain sardines and discard packaging olive oil. Weigh 120 g fish. Drain fermented cucumber and weigh 65 g; separately weigh 10 g olive oil for the salad.
- Wash courgette and leave its skin on. Remove avocado skin and stone and weigh flesh. Dice courgette, avocado and fermented cucumber.
- Combine chopped ingredients with chia, basil and all the weighed salt. Add all the separately measured olive oil and mix.
- Serve sardines beside the salad.
Preparation and cooking time for this original version has not been measured.
Nutritional values
We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.
About this recipe
Developed by MyTrela with AI assistance. This is a new original MyTrela version with drained weights and separately measured fat, rather than a reconstruction of historical proportions of packing liquid or oil. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.
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