Citrusy Shaved Zucchini & Sardine Salad


Sardines are not exactly the most appealing fish to eat but they are certainly some of the most nutritious and sustainable. I know that many people struggle with sardines, especially the tinned ones. But as they are so easily available and highly nutrient dense, I always make it my mission to find ways to serve sardines in a more appealing, tasty way. This salad is super simple yet the flavours of the zesty zucchini and sweet roasted red peppers really, and I mean really, compliment the sardines. So much so, that you might even start to like them.

Here is a little story of how I discovered that roasted peppers go well with fishy fish. I was visiting my friends in Madrid and on our arrival they served giant gin and tonics and a little snack of sliced roasted red peppers with Spanish anchovies. I don’t know how but the sweetness of the peppers and the saltiness of the anchovies was somewhat a flavour revelation. Ever since, I’ve been pairing anchovies and sardines with roasted red peppers. I hope you like it too.

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Sardine salad

Citrusy Shaved Zucchini & Sardine Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Author: Irena Macri
Servings: 1
Course: Salad
Cuisine: Spanish
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Calories: 555kcal
You can serve this salad with freshly grilled sardines - that's in an ideal world, or with simple, tinned sardines from the supermarket. I used roasted red peppers you can get in a jar in a store but you can roast your own in the oven, then peel and slice. I quite like the pickled flavour of the preserved red peppers though. This recipe is for one, so multiply the amount when making this for a family or for a larger meal.


  • 1 medium zucchini washed and shaved into ribbons (discard the inner, seedy core)
  • Juice of 1/2 lemon
  • 1/2 teaspoon sea salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped green onion
  • 1 medium roasted pepper sliced (or as much as you like)
  • 1-2 tablespoons pumpkin seeds
  • 100 g tinned sardines


  • Place shaved zucchini ribbons in a bowl. Drizzle with lemon juice, olive oil and and season with sea salt and toss with your hands to mix through. This will slightly pickles the zucchini. Then then toss through chopped onion, red peppers and pumpkin seeds. Serve sardines on top. Super simple!


Calories: 555kcal | Carbohydrates: 9g | Protein: 31g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 142mg | Sodium: 1995mg | Potassium: 1077mg | Fiber: 3g | Sugar: 5g | Vitamin A: 814IU | Vitamin C: 55mg | Calcium: 443mg | Iron: 5mg
Keywords: salad recipes, Lunch Recipes, Zucchini Noodles, Citrus Recipes, Canned Sardines
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Looking for more sardine recipes? Check out my sardine forshmak or the sardine salad in a jar.

Do you have a favourite way to eat sardines?  If you have any questions about the recipe or you would like to share your feedback, please leave a comment.

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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