• 1 can of sardines from brand Wild Planet or Season Sardines (I prefer them in water, less fatty especially if you add mayo like in this recipe)
• 2 slices whole grain bread or gluten-free version
• 1 stalk celery chopped finely
• 1 tsp red onion chopped finely
• Vegenaise (or other vegan mayo)
• fresh dill or parsley
• lemon juice and some lemon zest
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• Black Pepper to taste
• Vegan Option: replace the can of sardines with 1/2 cup of mashed cooked chickpeas or white beans or even hummus or white bean hummus.

Toppings

• romaine lettuce
• tomato (must be organic and best when in season)
• cucumber
• sprouts (pea shoot or others)