You’re going to love the pops of flavor in this Broccoli Brussels Sprouts Salad with Sardines. A healthy side dish or lunch, every bite is flavorful, light, and delicious. This is a simple and crowd-pleasing recipe you can make ahead of time or serve for the holidays.
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This is a sponsored post written by me on behalf of Matiz. All opinions are 100% mine.
This isn’t your average salad!
Every bite has a bit of tang and a lot of freshness. Made with crisp veggies, creamy Parmesan, and rich Matiz sardines, this salad is an easy option when you need a light lunch or side dish for dinner. Using simple ingredients that are all naturally gluten-free, keto, paleo, and low-carb, it’s an ideal choice to serve to a crowd.
The broccoli and brussels sprouts are sliced super small, making this salad easy to eat or to use as a slaw. Finish it off with green olives and sliced almonds on top to really up the flavor! Add a scoop of this tasty salad to smoked salmon tacos or on the side of vinegar chicken.
These aren’t your grandpa’s sardines
Matiz Sardines are not just delicious, but also a convenient and healthy food. You can enjoy them on the go for a snack or lunch, with pasta or rice, or include them in your tapas on a charcuterie. Simply open the tin and pair with crusty bread to experience the #tintotable trend at home.
Spain has a rich tradition of canning seafood where it is considered a delicacy. Wild sardines from Spain are high in calcium, protein, and omega-3 essential fats, with 18g of protein, 2g of O-3’s, and 260mg of calcium per tin. They’re also minimally processed and cooked only once at low temperatures before being hand packed in Spanish olive oil.
Sardines are versatile in recipes, are keto and paleo-friendly, and are an essential part of the healthful Mediterranean diet. You can buy Matiz Wild Sardines and their other Spanish products at these online retailers: yummybazaar.com, Amazon.com, and thespanishtable.com
Sardines vs. Anchovies
Sardines and anchovies are very similar. They’re both common in the Meditterenean, are packaged in tins, and are very small fish. Before you substitute one for the other, learn about their many differences.
Sardines are actually much larger than anchovies and are a completely different kind of fish. Their white flesh has a light and mild flavor, making it an ideal addition to pasta, salad, rice, or even on crackers.
Anchovies are small and oily with an aggressive flavor. Their pink and grey flesh can be pulverized into dressings or just added on top of a pizza. The strong flavor comes from the curing process, where the fish is dried in salt before being packaged in olive oil.
Ingredients you need
Throw the salad together using these easy to find and simple ingredients. For the best flavor, use organic produce and a high quality Parmesan.
Here’s what you need:
- Broccoli
- Brussels sprouts
- Matiz Sardines
- Parmesan
- Olive oil
- Lemon juice
- Castelvetrano green olives
How to make Broccoli Brussels Sprouts Salad with Sardines
This salad is ready to enjoy in just 20 minutes. If you’re short on time, you can easily make this recipe up to 1 day ahead of time.
Here’s how it’s done:
- Slice and dress the veggies: Combine the prepared broccoli florets and brussels sprouts in a food processor. With the slice attachment, slice the veggies into small pieces. Transfer them to a large bowl and toss with a bit of salt. Let them sit for about 10 minutes to soften slightly.
- Make the dressing: In a small bowl, combine the Parmesan, oil, lemon juice, and salt. Pour it over the salad.
- Finish and serve: Serve the finished salad with sardines, olives, and more Parmesan.
Can I make this without a food processor?
Of course! It’s a little more work, but just use a knife to finely chop the broccoli and brussels sprouts into small pieces.
Recipe tips and substitutions
- Use green pitted Castelvetrano olives. These are more sweet and mild than Kalamata or black olives and won’t overpower the salad.
- Make this salad with a creamy dressing instead. My Caesar salad dressing would pair perfectly with the Parmesan and sardines.
- Don’t forget the toppings! Top the salad with shaved almonds, pistachios, or even dried cranberries for a festive finish.
- Make it a main! Beef up this salad by adding in sliced baked chicken, croutons, kale, or shaved green cabbage.
- Want to keep it simple? Make my easy Raw Brussels Sprouts Salad instead.
How to serve Broccoli Brussels Sprouts Salad with Sardines
This fresh green salad would be an excellent side dish for the holidays. Serve it alongside more veggie dishes like miso glazed carrots, mashed potatoes, or green beans.
Are you craving more seafood? Make my crab stuffed salmon and serve it on top of this salad instead. Otherwise, keep dinner simple and pair a fresh salad with my Mediterranean Chicken, flank steak, or baked salmon.
Making it ahead of time
You can make this salad up to 1 day ahead of time. Put everything together (except the dressing) in a serving dish, cover it with a lid or plastic, and keep it in the fridge. When you’re ready to serve, pour the dressing over top and add the almonds.
More salad recipes
These light and fresh salads are far from boring:
If you give this Broccoli Brussels Sprouts Salad with Sardines a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!
Broccoli Brussels Sprouts Salad with Sardines
Ingredients
- 1 small head broccoli cut into small pieces (2 cups chopped)
- 10 large brussels sprouts trimmed, thinly sliced lengthwise (3 cups chopped)
- ¼ tsp sea salt plus more to taste
- 4.2 oz oil-packed sardines
- ½ cup Parmesan finely grated and shaved, plus more for serving
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- ¼ cup Castelvetrano olives pitted
Instructions
- Cut the broccoli florets into small pieces, peel the stalk with a peeler, and thinly slice it. You can slice both broccoli and brussels sprouts in a food processor with slice attachment. Combine broccoli and brussels sprouts in a large bowl and toss with ½ teaspoon of salt. Let them sit for 10 minutes to soften slightly.
- Combine the grated Parmesan, oil, and lemon juice in a small bowl; season with salt. Drizzle it over the salad and toss to coat. Top it with sardine pieces, olives, and shaved Parmesan.
Teresa
I would love to make this salad but my hubby does not eat Brussels sprouts! Got any ideas for a substitute? I may make this just for myself because I love them!!