Sardine and Avocado Spread by Shana Priwer and Cynthia Phillips
Though the strong taste of sardines might turn you off, don't assume the same for your toddler! Some children like odd, even overwhelming flavors, so give this recipe a try.
2 Servings
2 ounces sardines
2 teaspoons mayonnaise
1 teaspoon lemon juice
1 slice of ripe avocado
Rinse the sardines and remove all bones.
Cut one good-sized slice of a ripe avocado. Fork-mash together with the sardines until both are completely mashed.
Add mayonnaise and lemon juice. Stir to form a creamy spread.
Serve on top of a piece of whole-grain bread or crackers.
Sardine History
Sardines were one of the first fish to be canned. Starting in the nineteenth century, sardines were canned in either oil or tomato juice. The most common type of canned sardines is herring, and they can also be purchased fresh. Because they're so small, they can be difficult to debone; if possible, use sardines that have already been deboned.
