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Sardine, Egg & Crispy Potato Salad
Perimenopause Support · Lunch · Omega-3 + Bone
Crisp roasted baby potatoes tossed with arugula, cucumber and dill, topped with sardines and egg.
- Serves
- 2
- Prep
- 10 minutes
- Cook
- 30 minutes
Method
- 01
Roast the potatoes at 425°F for 28–30 minutes until crisp.
- 02
Soft-boil the eggs for 7 minutes.
- 03
Toss the warm potatoes with arugula, cucumber, dill and capers.
- 04
Top with sardines and halved eggs; dress with lemon and olive oil.
Why it works
Sardines with bones bring calcium, vitamin D and DHA — a straightforward bone-and-heart lunch.
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