2 cans of Sardines in olive oil La Sirena

  • 4 servings
  • 20 minutes
  • USA
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 stalks of clean celery, finely diced
  • 1 small cucumber, finely diced
  • 1 small pickle, finely diced
  • 2 cans of sardines La Sirena 
  • 1 avocado, pitted, peeled and sliced
  • 2 small handfuls of mixed greens
  • Salt and pepper to taste
  • 2 seaweed or coconut wraps


Place the dijon and lemon in a bowl and slowly whisk in the olive oil. Add salt and pepper to taste. Then add the celery, cucumber and pickles to the dressing and combine. Empty the sardines into the bowl, breaking it up, until evenly mixed with the other ingredients.


Place your wraps on a flat surface and layer with avocado and greens before adding the sardine salad on the top. Roll up.