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Start-Loving-Sardines Salad

Prep Time5 mins
Cook Time15 mins
Total Time20 mins


  • 4-5 oz canned sardines (preferably wild-caught and in olive oil)
  • 1 bunch of kale, stems removed and chopped roughly
  • 1 tsp + 2 tbsp coconut oil or ghee
  • 1/2 greenish yellow plantain, peeled and cut into 1/2 inch slices
  • 1/2 avocado, peeled and cut into slices
  • Juice from 1/4 lemon


  • Open up canned sardines and set aside.
  • Heat coconut oil or ghee over medium heat in a skillet.
  • Sauté the kale leaves in the oil stirring frequently for 1 minute. Season with salt. Pour the oil or water from the sardine can over the kale and cook for 4-5 more minutes until the liquid is evaporated and the kale leaves are wilted down.
  • Place the cooked kale on a plate. Lay the drained sardines on the bed of kale.
  • Heat 1 tbsp of coconut oil or ghee over medium heat.
  • Place the plantain slices in the oil and cook for 3 minutes on each side until golden in color.
  • Remove the plantain slices and place them on a cutting board. While still warm, use a flat bottom of a mug or a bowl to flatten each plantain slice to about 1/4 inch thick.
  • Return the flattened plantain slices to the pan and fry for 2 minutes, 1 minute on each side. Salt both sides.
  • Place the fried plantains on top of the kale. Add avocado slices.
  • Squeeze 1/4 of a lemon over everything and serve.