Sardine and Egg Salad Lettuce Wraps
Crisp lettuce cups loaded with a creamy sardine-and-egg salad brightened with lemon and olive oil. A quick, no-cook snack that delivers an impressive dose of vitamin B12.
- Prep
- 12 min
- Cook
- 10 min
- Total
- 22 min
- Servings
- 1
Ingredients
- 1can (90g drained)canned sardines in olive oil or water, drained
- 2largeeggs
- 4leavesbaby gem or butter lettuce, washed and dried
- 2tspextra-virgin olive oil
- 1tbspfresh lemon juice
- 1stalkcelery, finely diced
- 1tbspred onion, finely chopped
- 1tbspfresh parsley or dill, chopped
- 1pinchblack pepper
- 1pinchsalt (optional)
Instructions
- 01
Place the eggs in a small pot, cover with cold water, and bring to a boil. Once boiling, cook for 9 minutes, then transfer to cold water to cool. Peel and chop.
- 02
In a bowl, flake the drained sardines with a fork, mashing the soft bones (they add calcium and texture).
- 03
Add the chopped eggs, diced celery, red onion, and parsley to the bowl.
- 04
Drizzle in the olive oil and lemon juice, then season with black pepper and a small pinch of salt. Gently fold everything together until creamy but still chunky.
- 05
Spoon the sardine-egg salad into the crisp lettuce leaves, dividing it evenly among the cups. Serve right away.
Nutrition (per serving)
- Calories
- 400kcal
- Protein
- 34g
- Carbs
- 5g
- Fat
- 26g
- Fiber
- 1.5g
- Selenium
- 77mcg
- Zinc
- 2.4mg
- Iron
- 4mg
- B12
- 9.2mcg
- Iodine
- 66mcg
- Sodium
- 560mg
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