Summer Squash Salad & Sardines on Toast
1 can of FISHWIFE Sardines *save that “liquid gold” for the dressing!
1 summer squash cut into ribbons using a vegetable peeler
1 celery stalk thinly sliced
1 handful of parsley or cilantro chopped (or both!)
¼ onion or shallot thinly sliced
½ lemon cut very thin (seeds removed, skin on) *save the other half lemon to dress this mess!
Salt and Pepper to taste
Olive oil if needed
3 well toasted slices of GOOD bread
A Schmear (this could be labneh, sour cream, mayonnaise, good butter, you get the idea)
Heirloom tomato slices
To make the Salad
Combine the salad ingredients in a medium bowl.
Add the “liquid gold” from the sardine can as well as the juice of ½ lemon, a little extra olive oil, and salt and pepper to taste.
Gently toss this around until everything is well coated and shiny.
Taste and adjust with more lemon or salt according to your liking.
(This can sit for a couple of minutes to let the flavors build OR you can eat it right away! The choice is yours.)
To build your toast
Grab a sufficiently toasted slice of bread & schmear it up.
Place your tomato slices and season them with a little salt and pepper.
Finally, pile your squash ribbon sardine-y salad high on top. Go big here, people!
Cut in half with a sharp knife for better eating practices
Pair with a handful of potato chips (iykyk), and pour yourself a glass of seltzer, you are a winner today!