Name: Plant Paradox Curried Sardines in Radicchio Cups
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 cans of sardines (preferably in water); 3/4 cup avocado mayo; 2 tbsp finely chopped pear or apple; 2 tbsp capers, rinsed and pat dried; 2 tbsp finely chopped red onion; 1 tsp curry powder; 1/2 tsp curry powder; 1 heaping tbsp goat yogurt; few leaves of radicchio, washed, dried and cut in half; few slices of watermelon radish; 1 or 2 hard-boiled egg (pasture-raised), each cut into 6 pieces; parsley; extra virgin olive oil; pepper

Description

A powerhouse of nutrition, easy but festive looking and tasting

Ingredients

2 cans of sardines (preferably in water)

FOR THE CURRY MAYO SAUCE

3/4 cup avocado mayo
2 tbsp finely chopped pear or apple
2 tbsp capers, rinsed and pat dried
2 tbsp finely chopped red onion
1 tsp curry powder
1/2 tsp curry powder
1 heaping tbsp goat yogurt

FOR SERVING

few leaves of radicchio, washed, dried and cut in half
few slices of watermelon radish
1 or 2 hard-boiled egg (pasture-raised), each cut into 6 pieces
parsley
extra virgin olive oil
pepper

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Instructions

Drain the sardines and mash them in a mixing bowl.
Mix all of the sauce ingredients together and add them to the sardines bowl, mixing all together.
Add the curried sardines to the radicchio boats, decorate with boiled egg, watermelon radish and parsley, pepper. Drizzle with extra virgin olive oil and serve immediately.

Notes

The curried sardines sauce can be stored in the fridge. I do not mention any salt because the mayo and capers should be salty enough, but you can adjust for your own taste. This makes quite a generous portion, for 4 if is served as a main dish, even more, if is served just as an appetizer.