Lemon-Fennel Sardine Salad

April 22, 2015
by Merce Muse for Thrive Market
Lemon-Fennel Sardine Salad

Refreshing and crisp, this salad makes use of the whole lemon to add brightness and contrast to the richness of sardines.

Lemon-Fennel Sardine Salad

Yield: 2 servings
Active Time: 8 minutes


2 small (or 1 large) fennel bulb
1 organic lemon
1/2 small red onion
1/2 cup assorted mint, purple basil, and watercress leaves
1/2 teaspoon ground sumac
Salt and pepper, to taste
1/4 cup olive oil
1/3 cup feta, crumbled
1 can olive oil-packed sardines, drained


Trim the base and ends of the fennel bulbs, discarding the outer leaves if necessary and reserving the herby ends.

In food processor fitted with the fine slicer disc attachment or a mandolin, thinly slice fennel, whole lemon, and red onion, and place in a bowl. Add mint, basil and watercress leaves and toss with sumac, salt, pepper, and olive oil. Place in two bowls to serve, crumble feta on top, and garnish with sardines and herby fennel ends.

Photo credit: Paul Delmont

Add to Shopping ListAdded to Shopping List
Rich & Robust Extra Virgin Olive Oil

Retail Price:$15.15

Our Price:$10.45(Save 31%)

in cart
Add to Shopping ListAdded to Shopping List
Non-GMO Wild Sardines in Extra Virgin Olive Oil
Add to Shopping ListAdded to Shopping List
Sea Salt
26 oz container

Retail Price:$2.75

Our Price:$2.05(Save 25%)

in cart
Add to Shopping ListAdded to Shopping List
Ground Black Pepper
4 oz container

Retail Price:$6.29

Our Price:$4.65(Save 26%)

in cart
Print Article

This article is related to: Dairy-Free, Fish, Gluten-Free, Paleo, Salad, Seafood, Recipe, Entree, Sardines

Share This Article

  • Ciara

    Are you supposed to peel the lemon before you thinly slice it?