Foodie Friday Recipe: Sustainable Sardine Caesar Salad

Enjoy this super-simple and delicious Caesar salad with a twist for a light, healthy, and refreshing spring lunch or supper.

Spring is the time for salads, but if  you don’t have a lot of spring salad veggies ready in your own garden yet, a simple Caesar salad is super-easy to whip up, and it always hits the spot!

This delicious version from Thrive Market uses sustainably caught sardines instead of the usual anchovies, to add a complex, lightly smoky flavor to the creamy, zesty dressing. Pair this with crisp romaine lettuce, Panko breadcrumbs, and Parmesan cheese for a restaurant-worthy salad in a jiffy! Toss in some grilled chicken for a main dish – you know you wanted an excuse to break out the grill anyway… 🙂

Here’s how to make it:

Sustainable Sardine Caesar Salad Recipe

Yields: 4 to 5 servings


For the breadcrumbs
2 teaspoons ghee
1 cup panko breadcrumbs

For the dressing
1 tablespoon avocado oil mayo
1 teaspoon whole-grain Dijon mustard
Juice of 1 lemon
1 sardine, mashed into paste
½ teaspoon sea salt
½ teaspoon ground black pepper
¼ cup extra virgin olive oil

For the salad
7 cups romaine lettuce, washed, dried, and cut into strips
1 cup shredded Parmesan cheese
3-4 cups diced, cooked chicken (optional)


Make the breadcrumbs
Melt ghee over medium heat, then add panko and stir to combine. Toast for 3 to 4 minutes, or until panko is golden brown. Set aside and let cool.

Make the dressing
In a mason jar, add avocado mayo, lemon juice, mustard, sardine paste, salt, and pepper. Shake well. Add oil, then shake again until vinaigrette is thick and emulsified.

Make the salad
To make the salad, toss romaine, Parmesan cheese, and toasted breadcrumbs in a large bowl. Top with diced chicken if desired. Drizzle with dressing and serve.

Recipe Source:



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