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Sardines – a fish that you should be eating, but most likely are not. Sardines with skin and bones (which are edible) have over four times the calcium than in skinless, boneless sardines. If your grocery store has fresh sardines, try and use them in place of canned sardines. Just, lightly season them in salt-and-pepper-seasoned flour and sauté in a bit of olive oil. This week, try our Greek Salad with Sardines recipe!

Weekly Recipe Greek Salad with Sardines

Greek Salad with Sardines

Course: Lunch, Side Dish
Cuisine: Greek


  • 3 tbsp lemon juice
  • 2 tbsp extra vigin olive oil
  • 1 clove garlic minced
  • 2 tsp dried oregano
  • 1/2 tsp ground black pepper
  • 3 medium tomatoes cut into large chunks
  • 1 large english cucumber cut into large chunks
  • 1 15oz can chickpeas rinsed
  • 1/3 cup crumbled feta cheese
  • 1/4 cup thinly sliced red onion
  • 2 tbsp sliced Kalamata olives
  • 2 4oz cans sardines with bones packed in olive oil or water, drained


  • Whisk lemon juice, oil, garlic, oregano and pepper in a large bowl until well combined.
  • Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine.
  • Divide the salad among 4 plates and top with sardines.
Looking for more brain friendly recipes? Check out our brain health recipes, or schedule a consultation with Dr. Diane® for personal help customizing your diet for your symptoms!

Dr. Diane® Roberts Stoler, Ed.D.
7 Hodges Street
N. Andover, MA 01845
Phone: (800) 500-9971
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Dr. Diane is a catalyst for change

Image Credit Elaine Boucher

Within each person shines an inner light that illuminates our path and is the source of hope. Illness, trauma, suffering and grief can diminish the light and shroud hope. I am a catalyst for hope and change, offering a way to rekindle this inner light.

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